Crust (You can make custard cream for the filling (Filling - Step 1 - 8) first before making a crust.) Preheat the oven to 180 C / 350 F.

Grease a 6 inch (15 cm) tart pan.

Combine all the ingredients in a bowl.

Mix well until a soft dough forms.

Evenly press into the bottom and up the sides of the prepared tart pan.

Prick all over with a fork.

Bake for 10 minutes.

Filling Whisk the egg yolks and stevia powder in a bowl until pale yellow.

Add the xanthan gum.

Mix well.

Bring the heavy cream to almost a simmer in a saucepan.

Add to the egg yolk mixture.

Quickly whisk to combine, and then transfer the mixture to the saucepan.

Keep stirring the mixture with a spatula over low - medium heat.

DON’T STOP! When it starts to thicken, stir 20 - 30 more seconds.

(* t would only takes about 3 minutes to thicken.)

Turn off the heat and stir 20 - 30 more seconds.

Add the vanilla extract and mix well.

(Strain the custard cream through a fine mesh sieve if necessary to make it smooth.) Pour the custard into a tray and level out.

Place a piece of cling wrap over the custard.

Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.

Refrigerate for one hour.

Remove the custard from the fridge.

Remove the wrap carefully and transfer the custard to a bowl.

Cream the custard with a whisk.

* Add a little bit of heavy cream if too thick to cream it.

In a separate bowl, beat the egg whites until stiff peaks form.

Fold the whites into the custard in three additions with a rubber spatula until completely incorporated.

Assembly Preheat the oven to 180 C / 350 F.

Pour the filling into the crust and level out.

Place the individual strawberry halves on top of the filling.

Bake for about 23 minutes for the centre to be creamy, OR bake several more minutes if you don't like a creamy texture.

(* As ovens vary, check after 20 minutes have passed.)

When cooled, dust with powdered sweetener (optional).