220 g plain flour
150 g cold butter
1 tbsp icing sugar
1 egg yolk,reserve white for brushing
3-4 tbsp of cold water
2 egg yolks
1 tbsp flour
250 ml milk
1 tbsp caster sugar
1-2tbsp fresh cream
450 g strawberries
2-3 tbsp strawberry jam
Mix flour & cold butter until resembles breadcrumbs,then add the icing sugar & egg yolk & water.Bring the mixture quickly together into a pastry.
Roll out the pastry & place over the 21cm flan dish & push into all the edges.Chill in fridge for 1 h.
Blend yolks,flour & sugar together.Heat the milk,pour onto yolks & mix.Put back to the pan & bring to the boil stirring all the time until thick & bubbling.Bubble for 2 min then remove from the heat.Add vanilla extract.
Cover with cling,directly on top of the cream to avoid the skin forming.Cool.
Line the pastry case with greaseproof paper & fill to the top with rice.Then bake in the oven for about 15-20 min at180C.Once cooked,remove the paper & rice & put the pastry back to the oven for a further 5 min or until golden brown.Remove from the oven,brush immediately with egg white to seal & put back for a 1 min.Remove again & allow to cool.
Thinly slice strawberries vertically.
Heat 2-3 tbsp jam with little water,sieve too remove the bits.
Add 1-2 tbsp fresh cream to the custard to make it spreadable consistency.Put into the pastry case & spread evenly.Arrange overlapping strawberries from outside to centre.
Carefully glaze with jam serve immediately.