This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to hot, 200°C. Grease a 23cm loose-based flan pan.
2.Line with shortcrust pastry, trimming to fit. Prick base and bake blind for 15 minutes. Remove filling and bake for a further 10 minutes. Cool.
3.In a medium saucepan, heat milk and vanilla until almost boiling. Strain into a jug.
4.In a bowl, whisk egg yolks and caster sugar together until pale, then whisk in cornflour. Whisk in warm milk. Transfer to a clean saucepan. Bring to the boil, stirring, then simmer for 3 minutes until thickened.
5.Spread strawberry jam in base tart shell. Pour crème pâtissière over. Arrange sliced strawberries over. Chill until set. Warm extra jam with a splash of water and brush over strawberries.
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