Fruity Pastry Tart

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 25cm|10" loose-based cake tin.

Roll out the dough on a lightly floured surface. Line the tin with the dough, pressing it into the base and sides, leaving 2cm|1" of dough hanging over the edge. Line the dough with baking paper and baking beans. Bake for 10 minutes. Remove the beans and paper, prick the base and bake for a further 10-15 minutes until light golden brown. Cool in the tin on a wire rack. Trim the edges.

For the filling: mix together the sugar, flour and gelatine in a pan.

Whisk together the eggs, egg yolk and milk until blended and stir into the flour mixture. Leave to stand for 5 minutes.

Heat gently, stirring, for about 15 minutes, until thick enough to coat the back of a spoon. Do not boil.

Remove from the heat, stir in the vanilla and set aside to cool. Cover the surface with cling film and chill for about 1 hour, until thick enough to drop from a spoon into mounds.

Whisk the cream until thick and fold into the custard.

Remove the pastry case from the tin and place on a serving plate. Spoon the custard evenly into the pastry case.