Strawberry Heart

For the pastry: place the flour, salt, 120g|1/2 cup butter and 50g|1/2 cup icing sugar into a mixing bowl and mix well with your hands. Add about 3/4 of the beaten egg and mix to a soft dough. Shape into a ball, wrap in cling film and chill for 30 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4. Lightly grease a 23cm|9" heart-shaped flan dish or tin.

Roll out the pastry on a floured surface and line the tin. Pinch the edges between your finger and thumb to make a decorative border. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes.

Remove the paper and beans and bake for a further 5-10 minutes until cooked through. Brush the pastry with the remaining beaten egg and return to the oven for 2-3 minutes to cook the egg, then set aside to cool.

Beat together the remaining butter and sugar until light and fluffy, then add the cream cheese and cream. Stir together until smooth. Cover and chill for 30 minutes.

Place the pastry case on a plate. Spoon in the cream cheese mixture and spread evenly.

Arrange the strawberries on top.

Heat the jelly and water in a pan and bring to a boil. Stir until smooth.