Preheat the oven to 180 C / 350 F. Grease a 6 inch (15 cm) tart pan.
Prick all over with a fork.
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.
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.
Pour the filling into the crust and level out.
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). Dig in or refrigerate for a couple hours before serving.
You can make custard cream first. Then while chilling the custard cream, make your crust. When the custard cream is ready, start beating egg whites.
You can increase the ingredients and make this pie in a larger tart pan. The more egg whites, the fluffier. BUT, please be aware that that makes your strawberries sink in and disappear from the surface while baking! Also, a much longer period of baking time will be required. So, I totally understand it if you want to double the ingredients, but I suggest you stick to the recipe :)
Calories 302 kcal, Protein 6.9 g, Total Fat 28.1 g, Total Carbohydrate 7.1 g, Dietary Fiber 2.9 g, Sugar 2.8 g
I always use SweetLeaf Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.