Seasonal Fruit Flan

To make the rich shortcrust pastry ensure the butter is nice and cold. Cut it into small cubes.

Put the flour with half the butter into a food processor and pulse until fine crumbs form. Add the remaining butter and pulse again until all blitzed together. Mix the egg yolk with water with a fork and then add. Blitz on low until a dough forms.

Knead it slightly and wrap in cling wrap to rest in the fridge for 30 minutes.

To make the confectioners custard melt the butter in a saucepan over low heat. Add the flour and stir until smooth to then let it cook for a minute. Add the milk, turn the heat up quite high to then continually stir until boiling. Once it boils keep stirring for a minute. Remove from the heat and place in the sink with some cold water to cool it down quicker.

Once slightly cooled transfer to a mixing bowl to use a mix master to beat the egg yolks in for at least 10 minutes. Add the sugar and vanilla and beat again a further 5 minutes.

Cover with cling wrap and put in the fridge to chill.

Roll the pastry out and place into a well greased tin. I used a tart/quiche tin which was 24 by 3.5 cm. Use a fork to poke the bottom. Bake on 190 degrees for 25 minutes then turn the oven off and leave it to cool in there. I left mine overnight.

I put it together the next day. Remove the tart shell from the tin to then spread the confectioners custard and decorate with the strawberries.

The perfect treat indeed!