Strawberry tarts

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.