Strawberry tart

For the pastry, place the flour and salt in a medium bowl. Rub in the butter with your fingertips until almost combined but leaving small lumps of butter. Add the iced water; mix gently with a butter knife to a streaky dough. Turn out onto bench and press into a disc. Wrap in plastic and refrigerate for 45 minutes.

Roll dough on a lightly floured surface to about 3mm thick and large enough to line a 24cm loose-based fluted tart tin. Ease the pastry into the base and side of the tin; trim edge. Freeze for 20 minutes.

Preheat the oven to 220°C (200°C fan- forced). Place tart tin on a heavy-based oven tray. Line pastry case with a large double layer of foil. Fill the tart with ceramic baking weights or dried beans or rice. Bake on lower shelf for 30 minutes. Carefully remove foil and baking weights; bake for a further 20 minutes or until pastry is a deep golden brown. If the sides begin to over-brown, shield them with strips of foil. Place on a wire rack to cool.

Combine the milk and cream in a medium saucepan, heat until just below boiling point. Remove from heat. Whisk egg yolks, vanilla, sugar and cornflour in a large bowl until smooth and well combined. Gradually whisk hot cream mixture into egg mixture until smooth. Return to saucepan and cook over medium heat, whisking continuously, until the custard boils. Remove from heat, whisk in butter.

Pour the hot custard through a coarse sieve into the cooked pastry case. Smooth the top with a palette knife. Cover surface with plastic wrap and refrigerate for 3 hours or until set.

Arrange strawberry halves in a circular pattern over the custard. Serve dusted with icing sugar, if desired.