Step 1

Rub the cubed butter into the flour until the mixture resembles breadcrumbs.

Step 2

Stir through the sugar, zest and beaten egg.Knead gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked.

Step 3

Wrap the dough in Clingfilm and chill in the fridge for at least an hour to relax.Roll the dough on a lightly floured surface to the thickness of a pound coin.

Step 4

Lay over a tart case and gently press into the edges, trim off any excessive pastry.Line the inside of the tart case with baking parchment and fill with dried beans. Then chill again for 15 mins.Preheat the oven to 200°C and bake the case for 15 mins, then remove the beans and cook for another 5 mins. Then allow to cool.Whip the cream until you have soft peaks.

Step 5

Scrape out the seeds from the vanilla pod and fold them into the cream with the fresh cold custard, or add the vanilla extract.

Step 6

Spoon the creamy vanilla custard into the pastry case.Prepare all the fruit and dump onto the tart to add a scattering of fresh colour.Dust with icing sugar and serve – always best eaten at room temperature.

Step 7

Serves 8