This tart is simple to make and the crust can be made a day ahead. My sister loved it so much, she had me make it for her wedding party.
Hands-on time: 20 minutes
Total Baking time: 15 minutes
Total Fridge time: at least 1 hour
Crust (double for large flan)
Filling (double for large flan
Sift together flour and sugar. Cut butter into flour & sugar.
Stir in yolk and quickly gather mixture together with hands and press into greased flan pan.
Bake at 425° F for 12-14 minutes or so, until golden brown. Transfer crust to rack to cool. Remove flan rim once cake is cooled ( at least 30 minutes).
In small saucepan, bring milk almost to a boil and set aside.
Combine yolks, sugar, and vanilla in a bowl and beat until it makes ribbons (3-4 minutes). Beat in flour.
Add milk slowly, beating constantly.
Pour custard back into pot and bring to boil stirring constantly with a wooden spoon. Reduce heat and continue to cook for 2-3 minutes (5 minutes for a large flan), until very thick.
Pour custard into cooled tart shell. Place strawberry halves, cut side down working from center out or outer rim toward center. Paint with a glaze of melted currant jelly and chill until serving time.