Berry and Mint Pie

For the pastry: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the egg yolks and just enough water, so that the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 1 hour. minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6. Lightly grease a 30cm|12" loose-based tart tin.

Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 10-15 minutes until golden and cooked through.

For the filling: heat the milk in a pan and bring to a boil. Remove from the heat and leave to cool slightly.

Whisk the egg yolks, vanilla, sugar and cornflour until blended. Whisk in the hot milk and return to the pan. Heat gently, stirring until thickened. Put into a bowl and leave to cool, whisking from time to time.

Remove the tart from the tin and spoon in the cold custard.

Arrange the strawberries upright in the custard.