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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
For the creme patissiere
- 250 ml semi-skimmed milk
- 1 vanilla pod, halved lengthways
- 60 g caster sugar
- 2 medium egg yolks
- 25 g cornflour
- 150 ml double cream
For the topping
- About 400g (14oz) strawberries (ideally same-size), hulled
- 75 g sieved strawberry jam
- 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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
