Method

• 1.
  For the chamomile cream, whisk the pure cream, egg, egg yolks, chamomile and sugar in a heatproof bowl until combined.
• 2.
  Set bowl over a pan of simmering water (don’t let bowl touch water) and cook, stirring constantly, for 8-10 minutes until mixture coats the back of a spoon.
• 3.
  Strain through a fine sieve into a bowl and cover surface with plastic wrap. Chill for 2 hours.
• 4.
  Place the custard and double cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks form. Cover and chill until required.
• 5.
  Preheat oven to 180°C. Grease and line 2 baking trays with baking paper. Halve each pastry sheet lengthways. (Cover and refrigerate 1 rectangular pastry piece for up to 3 days for another use.)
• 6.
  Dust a work surface with half the icing sugar. Top with 1 pastry piece and dust with a little more icing sugar. Roll pastry out until 5mm thick.
• 7.
  Place on prepared trays. Repeat with remaining 2 pastry rectangles, then dust with the remaining icing sugar. Bake for 45-50 minutes until pastry is cooked through and caramelised on top. Transfer to a wire rack to cool.
• 8.
  Place half the strawberries (reserving smaller berries) and 1 tbs caster sugar in a small food processor and whiz until smooth. Strain through a fine sieve into a bowl. Fold through remaining berries.

• 9.
  Gently press down on 2 of the pastry pieces to flatten slightly. Place 1 flattened piece on a platter. Top with half the strawberries, alternating along the pastry, then spoon half the custard mixture in the empty spaces. Drizzle with a little puree.
• 10.
  Top with remaining flattened pastry piece, then repeat with remaining strawberries and custard. Top with remaining pastry piece. Serve with remaining strawberries.