Step 1

To make pastry, place flour, sugar and salt in the bowl of a food processor. Add butter and pulse until mixture resembles bread crumbs. Add egg yolk and blitz to combine. Add enough water, pulsing between additions, until mixture comes together as a dough. Wrap dough in clingfilm and refrigerate for 30 minutes.

Step 2

Preheat oven to 180C. Remove dough from fridge and roll out on a lightly floured surface into a 28cm circle. Carefully lift dough into a 24cm loose-bottomed fluted tart tin. Ease the pastry into the tin so it lines the base and sides completely, and trim away any excess. Line with a sheet of aluminium foil and place in the freezer for 10 minutes to rest.

Step 3

Remove from the freezer and place on an oven tray. To blind bake, pour baking weights (you can use dried rice or lentils) into the foil lined pastry case. Cook for 20 minutes, then remove the foil and weights and bake the pastry for a further 5 minutes until lightly golden and cooked through. Remove and allow to cool.

Step 4

Meanwhile, place condensed milk and pouring cream in a medium saucepan and heat until just about to boil. Whisk custard powder, egg yolks, egg and vanilla paste in a large bowl. Gradually pour in hot milk mixture while whisking continuously to ensure there are no lumps. Return entire mixture to saucepan and place over gentle heat. Stirring constantly, cook until thick, approximately 5 minutes.

Step 5

Once base has cooled, pour custard into base and smooth the top. Refrigerate for 1 hour to set.

Step 6

Wash strawberries and slice across the top to remove the leaves. Place cut side down on top of custard. Dust with icing sugar and serve.