Strawberry Tart

Method

1. To make the pastry, place the flour, salt, sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, rub the butter into the dry ingredients by hand.

2. Add the beaten egg and water and pulse until the mixture starts coming together. Tip the dough onto a lightly floured surface and work the dough into a ball.

3. Add a little water if the dough feels dry. Wrap the dough in cling film and chill for about 30 minutes.

4. Preheat the oven to 200°c (fan 180°c, gas mark 6). You will also need a 30 x 20cm flan tin.

5. Roll out the pastry to fit the flan tin. Carefully use to line the flan tin and chill for 30 minutes. Prick the base with a fork and line with baking paper. Cover the parchment with baking beans or uncooked rice and bake blind for 15 minutes.

6. Remove the baking paper and beans and return the case to the oven, reducing the temperature to 160°c (fan 140°c, gas mark 3) for a further 10 minutes.

7. For the crème pâtissière: Pour the milk into a heavy bottomed pan and bring to a gentle boil over a low heat.

8. In a separate bowl whisk together the vanilla extract, 2 egg yolks and caster sugar until smooth and creamy. Mix in the flour ensuring no lumps of flour have formed.

9. Pour the milk into the egg yolk mixture and whisk well, return to ta clean pan and heat very gently until the custard thickens.

10. Remove from the heat. Pour the mixture into a clean bowl, cover with cling film and leave to cool.

11. Fold the whipped cream into the cooled custard and spread onto the pastry case and arrange the strawberries over the top.

12. Melt the jam in a small pan and brush or drizzle over the strawberries. Leave to set and serve with plenty of fresh cream.