Ingredients

Steps

• Roll out the pastry to 30cm and line a greased pastry ring, allowing for shrinkage.
• Rest the pastry in the fridge before baking.
• Blind bake the pastry with baking beans at 170°C until golden brown then cool.
• Whip egg yolks and caster sugar, then slowly fold in the flour.
• Boil the cream and whisk it into the egg mixture with the vanilla.
• Stir the mixture over low heat for 5 minutes until thickened, then chill.
• Fill the pastry case with the cream mixture and top with halved strawberries.
• Glaze the strawberries with warm apricot jam and serve with clotted cream.