Sugar Free Strawberry Flan

Stir together the flour, ground almonds, stevia and salt. Add the butter and egg and work to the consistency of breadcrumbs, then quickly knead into a dough. Wrap in cling film and chill for 30 minutes.

Heat the oven to 190°C (170° fan) 375°F gas 5. Lightly grease a 25cm|10" tart tin.

Roll out the chilled pastry on a lightly floured surface to 1cm|1/2" thickness and line the tin. Lay a piece of non-stick baking paper on top of the pastry and weigh it down with dried beans. Bake for 10-15 minutes until the base is dry. Remove from the oven and remove the beans and paper. Bake for a further 5-8 minutes until cooked through.

For the filling: heat the milk in a pan until warm. Stir in the stevia.

Whisk together the egg yolks, cornflour and vanilla. Stir in a little of the warm milk, then pour the mixture back into the pan. Cook, stirring, over a gentle heat until thickened. Remove from the heat and leave to cool, stirring from time to time.

Spoon the cooled custard onto the pastry base and chill until firm. Arrange the strawberries on top, as in the photo.

Heat the jam or spread and water until melted. Remove from the heat and allow to cool, but not set.