Easy Strawberry Tart

Measure the flour, salt, and sugar in the food processor.

Give it one or two pulses to combine then add the chilled cubed butter

Pulse for 30 seconds at a time until you have a breadcrumb consistency.

Add the ice water and pulse 10 seconds more.

Pour mixture on a floured surface and gather it all into a ball. Flatten the ball into a disc and chill for 30 minutes.

When chilled lightly roll on a floured surface to about &frac18 thickness.

Transfer over a rolling pin to a 9-inch tart pan. Fit the pastry to the tart pan gently with your hands.

Cut off any excess and place pastry in the fridge for 10 mins while you preheat the oven.

Preheat the oven at 180 C / 375 F

Dock the chilled pastry tart with the tings of a fork. Line the pastry tart with parchment paper

Pour baking beans or pie weights to come up to the sides. Bake the shell with pie weight/beans for 15 mins

Remove the beans/weight and paper carefully. Bake for further 10 to 15 mins until lightly golden.

Set aside to cool completely (do not remove from the pan)

In a saucepan, whisk together the eggs, sugar, flour, vanilla bean paste, and salt.

Make sure you combine thoroughly with a whisk so there are no lumps

Gradually, add the milk a little at a time to prevent lumps.

Place the saucepan on medium heat and let the mixture come to an almost boil

Keep stirring with a whisk at all times - taking it off the heat if necessary to prevent curdling.

Add the butter and continue to whisk.

Let come to a boil for a minute, this will get the cornstarch to thicken (you won't really see bubbles in the boil but it will be at that temperature).

Remove from heat. Strain the pastry cream thru a sieve or mesh to remove any curdled egg.

Cover the surface of the pastry cream with plastic wrap.

Refrigerate for at least 4 hours before using. You can keep this in the fridge for 2 to 3 days.

Sort fresh strawberries per their size and cut them into slices.

Use a whisk and mix it thoroughly before using it. Spoon the pastry cream into the baked and cooled shortcrust pastry. (do not remove from the tart pan)

Fill no more than the rim of the tart leaving enough space to add the strawberries. Level the top with the back of a spoon.

Arrange the strawberry slices starting from the edge of the pastry using the large strawberry slices.

Continue layering them as thick or thinly as you want until you reach the center.

Warm the jam or jelly with 2 tbsp water in a microwave safe bowl.

Using a pastry brush, glaze the strawberry slices with the melted jam or jelly.

Leave to sit for 2 minutes. Place in the fridge to cool until ready to serve.

When ready to serve remove the tart from the pan carefully and place it on a serving platter or cake stand.