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Step 1
To make pastry, process flour, butter, sugar and pinch of salt in a food processor until resembles fine breadcrumbs. Add egg yolk and 1 tablespoon of cold water.
Step 2
Process until mixture just comes together in a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes.
Step 3
Preheat the oven to 170°C. Roll out pastry thinly on a floured board and use to line 14 boat-shaped pastry moulds*. Prick all over with a fork and refrigerate for 30 minutes.
Step 4
Bake for 7-10 minutes or until light golden, then cool.
Step 5
Make creme patisserie: Place egg yolks, flour and 2 tablespoons of the sugar in a bowl and whisk until pale. Combine milk, remaining sugar and split vanilla bean in a saucepan and bring to the boil over medium heat. Strain into egg mixture and discard vanilla bean. Return to pan and cook over low heat, stirring for 2-3 minutes or until thickened, then cool.
Step 6
Fill pastry with creme patisserie and place strawberries on top.
Step 7
Heat jelly in a pan over low heat until smooth, brush over berries and serve immediately.