We love how balanced this tart is -- the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and is dairy-free to boot.

1/3 cup melted coconut oil

1/4 cup sugar

1/4 teaspoon kosher salt

1 large egg yolk

1 cup unbleached all-purpose flour

1/2 cup rolled oats

2 cups homemade or store-bought unsweetened almond milk

1/2 vanilla bean, seeds scraped, or 1/2 teaspoon pure vanilla extract

4 large egg yolks

1/3 cup sugar

1/4 cup cornstarch

2 cups sliced strawberries, for serving

1/4 cup toasted sliced almonds, for serving

Crust: Preheat oven to 350 degrees.

In a medium bowl, whisk together oil, sugar, salt, and egg yolk. Stir in flour and oats until a crumbly dough forms. Press into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Bake until set and light golden, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.

Filling: In a medium saucepan, heat milk, salt, and vanilla seeds until simmering around the edges. Meanwhile, in a medium bowl, whisk together yolks and sugar until pale and thick; whisk in cornstarch until smooth. Whisking constantly, gradually add half of milk to egg mixture, then pour egg mixture into saucepan. Bring to a boil over medium heat, whisking constantly until custard is thickened and bubbles once in the center, about 2 minutes.

Using a rubber spatula, press custard through a sieve into crust; smooth with a small offset spatula. Cover surface directly with plastic wrap and refrigerate until well chilled, about 2 hours. Just before serving, arrange strawberries on top and sprinkle with almonds.