Fresh Strawberry Tart

Instructions

Sieve 250g of flour in to a large mixing bowl a long with the butter and 75g of sugar. Combine the mixture until a bread crumb texture forms.

In a jug, beat an egg and slowly add to the mixture while stirring. Store the pastry int he fridge for an hour.

Roll the pastry out on to a clean work surface that's been lightly dusted with flour. Line a pastry tin with the pastry and place in the fridge for 20 minutes.

Preheat the oven to 180C, line the pastry with baking paper and tip baking beads on top. Place in the oven and bake for 15 minutes, remove the baking paper and baking beads and return to the oven for 3 minutes.

Whisk together the yolk of four eggs with 100g of sugar. When a fluffy texture forms, add 25g of flour.

Bring the milk to a slow boil and remove from the heat. Add the vanilla extract to the milk, pour in to the egg mixture while whisking.

Tip the mixture in to a pan over a medium heat and simmer while stirring. The mixture should become thick.

Pour the mixture in to a bowl, cover with cling film or food wraps and leave to cool.

Once cooled, pour the mixture on to the pastry, place strawberries on top and cover the entire tart.

Heat the water and strawberry jam together in a pan and brush over the strawberries.