For the sweet pastry
200g plain flour
50g icing sugar
125g unsalted butter, cubed
1 egg, beaten
For the crème patisserie
400ml whole milk
100g caster sugar
1tsp. vanilla extract
2 eggs plus 1 egg yolk
For the strawberries
400g strawberries, hulled and halved
3tbsp. caster sugar
For the pastry, place the flour, sugar, butter and a pinch of salt into a food processor and blitz until the mixture resembles breadcrumbs. Add enough egg to bind the mixture, taking care not to overmix the pastry. Wrap in some baking parchment and leave to rest in the fridge for at least 30 minutes, then remove the pastry from the fridge, roll onto a lightly floured surface and line your tin. Chill the pastry for another 30 minutes.
Preheat a Miele Oven on Intensive Bake 180°C and when ready, blind bake the pastry for 30 minutes. Remove the baking beans and brush the tart with the egg yolk and continue baking for another 10 minutes, this will create a natural seal in the pastry case. You can use the remaining egg yolk to make the crème patisserie.
For the crème patisserie, combine the milk, sugar and vanilla in a saucepan and gently warm over a medium heat until the sugar is dissolved. Whisk together the eggs, yolk and cornflour and gently pour in the warmed milk while whisking constantly. Return the mixture into the saucepan and cook on a medium heat until the mixture thickens up stirring continuously.
Pass the mixture through a sieve to remove any lumps, then add the butter, mix well and chill in the fridge. Place some cling film on top of the crème patisserie to prevent a skin on the top. Leave in the fridge until needed.
For the strawberries, mix all the ingredients together in a bowl and leave in the fridge for 30 minutes to macerate. When ready, strain the strawberries over a small saucepan and gently warm up the liquid until it thickens to a light syrup. Allow to cool down.