Ingredients

Pastry

• 210g plain flour

• 100g unsalted butter, cubbed and chilled

• 100g icing or confectioners sugar

• 2 tbsps ground almonds

• 1 tsp salt

• 1 egg whisked

Pastry Cream

• 370ml full cream milk

• 25g unsalted butter

• 3 egg yolks (keep the whites in a zip lock bag in the freezer to make a pavlova)

• 80g caster sugar

• 20g plain flour

• 25g cornflour

Apricot Glaze

• 3 large spoonfuls of apricot jam

• dash of water

Tart

• 500g strawberries

• 4 mint leaves

Makes enough for 10

Method

1. Start by making the pastry. Place the flour, sugar, salt and ground almonds in a bowl and whisk to combine

2. Add the butter and then with your fingers and palms of your hands work the flour mixture with the butter until it resembles crumbs

3. Then add the egg and stir with a fork until combined

4. Pour this out onto a work bench and smear with the palm of your hand until combined and a smooth dough forms

5. Form into a disc shape and wrap in plastic film or plastic wrap and place in the fridge for at least 30 minutes

6. After 30 minutes roll out on a floured surface and place in a springform tart pan. I used a rectangle one as I find this easier to roll out and cook evenly

7. Use the rolling pin bottom to push gently the pastry into the tin on the sides

8. With a fork pinch holes into the bottom of the tin lightly being careful not to go through to the bottom

9. Then place in a freezer overnight

10. Next day make the pastry cream. In a saucepan bring the milk and butter to the boil and then remove from the heat

11. Then in a heatproof bowl whisk the sugar and egg yolk today until they become pale and thick

12. Add in the flour and cornflour and whisk until combined

13. Pour in a third of the milk mixture and stir quickly

14. Then add this back to the saucepan and whisk continuously until thinkened and mixture comes the boil

15. Set aside in a container and place in the fridge until cooled completely

16. Preheat an oven to 180’c

17. Place baking paper on the tart base and add baking beans or rice

18. Put in the oven and bake for 15 minutes

19. Take the beans out and bake for a further 10 minutes

20. Allow to cool on a bench

21. Make the apricot glaze. In a saucepan combine the jam and water until combined

22. Bring to the boil

23. Remove from the heat until ready to use

24. Cut the ends off the strawberries

25. Place the cooled cream patisserie into the tart base

26. Decorate the top with the strawberries and then lightly brush on the apricot glaze

27. Finely slice the mint and sprinkle on top of the tart

28. Remove gently from the tin to a serving platter