Custard Tart with Strawberries

Ingredients - serves 6-8

22cm sweet pastry case 

500ml double cream 

4 large free range egg yolks 

80g caster sugar 

2 tsp vanilla bean paste  

250g fresh strawberries  

1 tbsp icing sugar 

Method 

Preheat your oven to gas mark 3/170c. Place the cream in a large saucepan and bring it to a gentle boil. In a large mixing bowl, whisk the egg yolks, sugar and vanilla bean paste together, then add the cream and mix well. Place the pastry case on a baking tray and place it on the shelf of the oven, then pour the custard filling into the pastry case right to the brim.  

Bake for 30-40 minutes or until the custard is set but not too firm. Once cooked, remove from the oven and allow to cool completely. Once cold, slice some fresh strawberries and arrange on top however you like. Just before serving, dust with icing sugar and then enjoy with a cup of tea.