Strawberry Custard Tart

Pastry cream

1. Place a medium size glass bowl in the freezer to chill.
2. In a small saucepan, heat the milk with the vanilla and lemon zest till steam rises, then remove from the heat and set aside.
3. In a medium saucepan, whisk yolks with sugar, then add the rice flour, whisking till smooth and thick.
4. Pour the warmed milk slowly into the egg mixture while stirring constantly. Mix till fully combined then turn on the heat to medium low. Continue stirring till the mixture thickens (around 5 minutes), making sure it doesn't stick to the bottom of the pan, then remove from the heat.
5. Pour the custard into the chilled bowl and whisk quickly to cool it down. Place plastic wrap over the surface of the custard to prevent a skin from forming, then leave to cool on the counter before chilling.

Crust

1. Grease a 20cm/9-inch round loose-bottomed baking dish with butter.
2. In a medium bowl, sieve together the flour and baking powder, then rub in the butter till you get a fine crumb, and set aside.
3. In a larger mixing bowl, beat together the egg and sugar then pour into the flour mixture.
4. Mix together till a soft dough comes together and form a smooth ball. Take care not to overwork the dough.
5. Place some plastic wrap over the top and chill the dough for around 30 minutes.
6. Roll out the chilled pastry dough with uniform ½ cm/¼ inch thickness on a lightly floured surface. Then lift the dough onto the greased dish pressing into the edges, allowing the excess to hang off the sides. Roll or pinch the edges of the crust and use a fork to make holes in the bottom of the crust.
7. Preheat the oven to 180°C/160°C Fan/380°F and remove the dough from the fridge. Crease some parchment paper, unfold it and place directly over the dough covering it entirely. Pour ceramic baking beans or dried beans over the top.
8. Bake for 15 minutes, then remove the beans and parchment paper and bake for a further 5 minutes till light golden brown. Set aside to cool before adding the filling.

Glaze

1. In a medium saucepan melt the jam with the lemon juice on medium heat stirring constantly, till the sauce thickens to a light syrupy consistency (around 5 minutes). Set aside to cool.

Assemble the tart

1. Remove the pastry cream from the fridge and whisk briefly to loosen it up. Pour into the crust, smoothing it down then add the topping.
2. Cut the strawberries into thin slices and arrange in a pattern over custard.
3. Brush the strawberries with the glaze and allow to dry before dusting with powdered sugar.