Method

• 1.
  For the pastry, process flour, butter, sugar and pinch of salt in a food processor until resembles fine breadcrumbs. Add egg yolk and 1 tablespoon of cold water.
• 2.
  Process until mixture just comes together in a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes.
• 3.
  Preheat the oven to 170°C. Roll out pastry thinly on a floured board and use to line 14 boat-shaped pastry moulds. Prick all over with a fork and refrigerate for 30 minutes.
• 4.
  Meanwhile, for the crème pâtissière, place egg yolks, flour and 2 tablespoons sugar in a bowl and whisk until pale. Combine milk, remaining sugar and split vanilla bean in a saucepan and bring to the boil over medium heat. Strain into egg mixture and discard vanilla bean. Return to pan and cook over low heat, stirring for 2-3 minutes or until thickened, then cool. Cover surface with plastic wrap to prevent a skin from forming and chill until needed.
• 5.
  Bake tarts for 7-10 minutes until light golden, then cool. Fill with crème pâtissière, reserving remainder for another use, and place strawberries on top.

• 6.
  Heat jelly in a pan over low heat until smooth, brush over berries and serve immediately.