Cream the butter and sugar until pale, then mix in the egg yolk and egg.
Fold in the flour to form a dough, wrap in cling film, and chill for one hour.
Preheat the oven to 180°C.
Roll pastry to 0.5cm thickness, line the tart ring, and bake blind with beans for 15 minutes.
Reduce the oven temperature to 100°C.
Boil cream with vanilla, then whisk into beaten yolks and sugar before thickening over low heat.
Pour cooled custard into the case and bake for 30 minutes, then chill until cold.
Arrange sliced strawberries on top of the firm custard.
Warm redcurrant jelly with water to make a syrup and brush over the strawberries.
Leave to set before removing the tart from the ring.