for 12 pieces

Vanilla custard

2 ½ dl	milk
50 g	sugar
2	vanilla pods, cut open lengthwise
2	eggs
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Pastry dough

150 g	white flour
50 g	shelled ground almonds
1	organic lemon, use grated zest
80 g	sugar
100 g	butter, cut into pieces, cold
2 tbsp	water

Tart

1 ½ dl	full cream, beaten until stiff
500 g	strawberries, in slices
2 tbsp	red currant jelly

How it's done

Vanilla custard

In a pan, whisk together the milk and all the other ingredients up to and including the eggs, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins. Stir the gelatine into the hot custard, then pour through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool, chill for approx. 2 hrs.

Pastry dough

In a bowl, mix the flour with all the other ingredients up to and including the lemon zest. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Tart base

On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter), place in the prepared tin. Prick the base firmly with a fork.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove the tart base from the tin and leave to cool on a rack.

Tart

Stir the custard until smooth, fold in the whipped cream, spread over the tart base. Arrange the strawberries on top, brush with the redcurrant jelly, cover and chill for approx. 1 hr.

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