Method

​1 To make the pastry: in a bowl, rub the gluten-free flour and butter together into breadcrumb size. Stir in the caster sugar. Beat the egg into a separate jug, then gradually add the egg into the flour, butter and sugar mix. With your hand bring together the pastry into a ball. Cling film and put in the fridge for 30 minutes.

2 Place on a work surface which is lightly dusted with gluten-free flour and knead for a full 2 minutes until completely smooth. Roll the pastry out to the thickness of a £1 coin. I roll the pastry out between two sheets of cling film as it is less messy. Transfer the pastry to a loose base flan tin. Gently push the pastry into place and use the rolling pin across the top to remove excess pastry. Prick the base several times with a fork. Chill the pastry for a further 30 minutes in the fridge or 10 minutes in the freezer.

3 Meanwhile, preheat the oven to 180°C/160°C/gas mark 4.

4 Remove the pastry from the fridge and line with foil, greaseproof paper or baking parchment, leaving plenty to come over the sides of the tin. Fill with baking beans or dried pulses (or rice if you have none of these) and bake ‘blind’ for 15–20 minutes or until the pastry feels dry to the touch in the base.

5 To make the custard: in a bowl, beat the eggs yolks half the sugar (25g) until they turn creamy in consistency and pale in colour.

6 Pour the milk into a saucepan on a low heat and add the vanilla pod, cornflour and the rest of the sugar (25g). Gently heat for 1–2 minutes, stirring to combine.

7 Slowly pour in the hot milk mixture, whisking as you add it. Then pour this back into a clean saucepan. It is best to use a fresh or cleaned pan to reduce the chance of the custard sticking and scrambling.

8 Whisk well in the new pan on a low-medium heat for 4 minutes, stirring constantly with a wooden spoon. The custard is should now be nice and thick. Remove the vanilla pod, scrape out some of the seeds and stir these back into the custard. Remove from the heat and allow to cool. Fold in the whipped cream.

9 To assemble the tart, spoon the cooled custard cream into the pastry case and top with your strawberries. Dissolve the red currant jelly in the just-boiled water. Using a pastry brush gently coat the strawberries with this glaze to give a finishing gloss.