Ingredients (8 - 10 portions)

Preparing the pastry cream

Mix the cornstarch in a cup with some of the milk.

Mix the egg yolks in a bowl with the caster sugar, then slowly add the cornstarch/milk mixture a little at a time while continuing to whisk.

Bring to the boil the remaining milk with a pinch of vanilla sugar.

Remove from the heat, add the egg/sugar mixture and whisk together thoroughly.

Bring to the boil again for a few seconds while continuing to whisk then remove from the heat, cover and allow to cool.

Alternatively, you can use a pack of our Patisserie Cream Powder

Filling the Tart Case

Hull the strawberries and cut in half.

Fill the tart base with pastry cream using a piping bag, and cover with the strawberries.

Whisk the cream and sugar until it becomes firm.

Heat the apricot jelly until it becomes liquid and glaze the fruits.

Allow to cool, then decorate with the whipped cream and icing sugar.

Use blobs of Strawberry Dessert Topping to decorate the serving plates.