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- 175 g
plain flour, plus extra to dust
- 125 g
unsalted butter, chilled and cubed
- 40 g
caster sugar
- 1
medium egg, separated
- Step 1
Whiz the flour and butter in a processor until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingers. Add the sugar and whiz or stir to combine. Add the egg yolk and 3tsp cold water and pulse or stir with a blunt-ended cutlery knife until the pastry comes together. Shape into a disc, wrap in clingfilm and chill for 30min.
- Step 2
Meanwhile, make the crème pâtissière. Mix the sugar, yolks and cornflour in a medium heatproof bowl until smooth. Heat the milk and vanilla pod until just boiling, whisking occasionally to encourage the seeds out of the pod. Gradually add the milk to the egg mixture, whisking constantly. Return to the pan and, whisking non-stop, bubble until thickened. Scrape into a large heatproof bowl, remove the pod, cool and chill.
- Step 3
Roll out the pastry on a lightly floured surface and use to line a 23cm (9in) round springform tin. Trim the pastry to come about 3cm (1¼in) up the sides. Prick the base all over with a fork, then chill for 15min. Preheat the oven to 190°C (170°C fan) mark 5.
- Step 4
Line the pastry with greaseproof paper and fill with baking beans. Bake for 20min, then remove paper and beans and return to the oven for 10min. Remove from the oven and brush the inside of the pastry with egg white. Return to the oven for 3min. Cool in the tin, then transfer the pastry case to a serving plate or cake stand.
- Step 5
To assemble, whiz the crème pâtissière until smooth, then return to the large bowl, or beat in the bowl with a handheld electric whisk. Whip the double cream in a separate bowl until stiff and fold into the crème pâtissière. Spoon into the pastry case, level the surface, then chill for 30min until set.
- Step 6
To serve, arrange the strawberries on top and glaze with the jam.
Get ahead: Bake pastry case up to a day ahead. Cool, then loosely wrap tin in clingfilm and store at room temperature. Keep the crème pâtissière in the fridge. Assemble up to 2hr ahead and chill, leaving the glaze to as late as possible.
Per Serving:
- Calories: 338
- Fibre: 1 g
- Total carbs: 35 g
- Sugars: 20 g
- Total fat: 21 g
- Saturated fat: 13 g
- Protein: 4 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
