Pre-heat the oven to 180°C.

1. For the crust: sift flour and combine with sugar and salt. Cut butter into small pieces and rub into the flour using your fingers until the texture resembles fine breadcrumbs. Add the milk and knead gently.

2.  Take small pieces of dough, flatten them between your palms and cover 1 large 25 cm tart tin or 6-7 individual 10cm tins. Try to make it as thin as possible.

3.  Pierce the bottom of the tart with a fork.  Cover the pastry case with aluminium foil, then fill with baking beans or rice. Bake for 20 minutes, remove foil and beans and bake for another 5-10 minutes until the pastry case is golden in colour. Let aside to cool.

4.  To make the cream filling, mix vanilla pod, double cream and milk in a pot and simmer over medium heat.

5.  Beat together egg, egg yolks corn flour and sugar.

6.  Pour a little bit of the egg mixture to the milk mixture and whisk. Add the rest and simmer whisking continuously, until the cream thickens.

7.  Remove vanilla pod, transfer to a bowl and cover the surface with cling film. Refrigerate for 3-4 hours. Before using the cream to fill the tart you can whisk it again to soften it.

8.  Just before serving, fill the tarts with the cream and top with the strawberries, either whole or sliced.