Ingredients

• 150g/5½oz unsalted butter
• softened
• 100g/3½oz sugar
• 1 free-range egg yolks
• 1 free-range egg
• 250g/9oz plain flour
• 350ml/12fl oz double cream
• 3 vanilla pods
• split lengthways and seeds scraped out
• 8 free-range egg yolks
• 70g/2½oz sugar
• 3 punnets strawberries
• hulled and thinly sliced
• 4-5 tbsp redcurrant jelly

Directions

• For the sweet pastry
• cream the butter and sugar until pale. Slowly add the egg yolk and egg
• mixing all the time. Fold in the flour and mix to form a dough.
• Turn out the dough
• shape into a rough ball and wrap in cling film. Transfer to the fridge to chill for an hour.
• Preheat the oven to 180C/350F/Gas 4.
• Once the pastry has chilled and rested
• roll out to a ½cm/¼in thickness. Place the tart ring on a baking tray and line with the pastry. Place baking parchment inside the pastry case and fill with baking beans. Bake blind in the oven for 15 minutes
• or until light golden-brown.
• Reduce the oven temperature to 100C/225F/Gas ¼.
• For the custard
• add the cream and the vanilla pods and seeds to a pan and bring to a boil. Reduce to a simmer. In a bowl
• beat the yolks and sugar together until pale
• then add to the cream in batches
• whisking all the time. Return the custard to the pan over a low heat
• and stir constantly with a wooden spoon until the mixture is thick enough to coat the back of a spoon. Set aside to cool.
• When the custard has cooled
• pour it into the pastry case and bake for 30 minutes. Remove from the oven and cool in the fridge.
• Once the custard in the tart is firm
• arrange the strawberries neatly on top.
• In a pan
• warm the redcurrant jelly with 3-4 tablespoons of water. Stir to combine until you have a syrupy consistency (add more water or jelly if needed). Use a pastry brush to gently cover the strawberries with the syrup to glaze.
• Leave to set before carefully removing the tart from the tart ring.