Method

• 1

  Cut the butter into small pieces then, while slowly adding the flour, mix until crumbly. Add the icing sugar, egg yolks and mix. If the mixture won’t bind, add 1 tsp water and continue to mix.

• 2

  Wrap the pastry in clingfilm then roll and chill for an hour.

• 3

  Next, roll out the pastry on to the thickness of a £1 coin. Place in a floured tin. Don’t trim the edges.

• 4

  Prick and bake in a preheated 180C/350F/Gas 4 oven for eight minutes.

• 5

  Allow the tart to cool for five minutes, glaze it with beaten white and bake for a further two minutes. Remove and trim.

• 6

  Whisk together the eggs, yolks, essence, caster sugar, milk, cream and salt until smooth. Add half the strawberries and gently fold.

• 7

  Turn down to 140C/275F/Gas 1. Pour the custard into the base. Bake for 20 minutes. Whip the cream and icing sugar. To serve, decorate the tart with the strawberries and pipe the whipped cream in a pattern.