For the pastry

• To make the pastry, sieve together the flour & icing sugar
• Dice the butter into small cubes & rub together with the flour mix to a fine breadcrumb consistency
• Lightly beat the egg, Add to the mix and bring together to form the dough (don’t over work the pastry or it will become chewy rather than short)
• Wrap in cling film & chill in the fridge for 30 minutes
• Dust your work surface with flour & carefully roll out the pastry until 3-4mm thick
• Line 8 6cm fluted pastry cases (or 1 large one) making sure to push the pastry right into the corners of the tins
• Take a sheet of baking paper, scrunch it up and place on top of the pastry followed by ceramic baking beans (rice or dried chickpeas will also work)
• Blind bake the tart cases for approximately 15 minutes
• Remove the beans & bake for a further 10 minutes or until golden brown & crisp
• Brush lightly with the remaining egg yolk, this will seal any small holes in the tart case

For the filling

• To make the crème patisserie whisk together the egg yolk, flours, sugar & cordial
• Bring the milk and cream & vanilla to a simmer and pour over the egg mix
• Return to the pan and gently cook until the mix begins to thicken – keep tasting as it is essential not to rush the cooking or you’ll end up with a floury tasting mixture
• Once cooked out and thickened Add the gelatine leaf and a pinch of salt
• Set the crème patisserie in the cooled tart cases just below the rim

To finish

• Finely slice the strawberries (either sideways or lengthways is fine depending how you want the tarts to look)
• Carefully arrange in layers around the outside working inwards
• In a pan bring the apricot jam & cordial to a simmer until dissolved
• Use this to glaze the strawberries
• Finish off with leaves of baby basil places around the tart