Method

• 1.
  Preheat the oven to 160°C. Place the frozen tart cases on an oven tray and bake for 10 minutes. Remove from the oven and set aside to cool slightly.
• 2.
  Meanwhile, whisk the egg yolks and sugar by hand until the sugar dissolves, then stir in the cream.
• 3.
  Spread the base of each tart case with 1/2 teaspoon of strawberry jam. Place a strawberry half, cut-side down, in each tart case. Spoon the egg mixture evenly around the strawberries, then bake for 10-12 minutes until the custard is set.

• 4.
  Leave to cool for 15 minutes, then remove the foil cases. Place on a platter and dust with icing sugar to serve.