Strawberry Vanilla Cream Tart

Directions

1. 1

   Preheat oven to 180°C (350°F). Blitz the biscuits in a food processor until you have fine, even crumbs.

2. 2

   Mix in the melted butter until the crumbs clump together and hold their shape when pressed.

3. 3

   Press the mixture firmly and evenly into the base and sides of a 26 cm springform pan. Bake for 15 minutes until set and lightly golden. Allow to cool completely.

4. 4

   In a medium saucepan, whisk together the milk, condensed milk, vanilla extract, cornstarch, and strained egg yolks until smooth.

5. 5

   Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and let cool for 10 minutes.

6. 6

   Fold in the heavy cream with a spatula until fully incorporated and silky. Pour the custard over the cooled crust and smooth the surface.

7. 7

   Refrigerate for 30 minutes. Meanwhile, hull the strawberries and slice them lengthways into thin pieces.

8. 8

   Arrange the strawberry slices in overlapping rows or a fan pattern across the entire surface of the custard.

9. 9

   Dissolve the jelly packet in 350 ml of hot water according to package instructions. Let cool until syrupy but still pourable.

10. 10

    Gently spoon the jelly glaze over the strawberries. Refrigerate for at least 2 hours until fully set before unmoulding and serving.