Make a sweet pastry tart shell using your favourite recipe, then set aside to cool. Make some crème patissiere as follows:
whisk together 4 egg yolks, 100 g caster sugar and 4 Tbs cornflour until light and creamy. Heat 500 ml whole milk
together with a couple of tsp vanilla extract until almost boiling, then pour this into the beaten eggs, whisking to
combine well. Tip it all back into the pan and cook over a gently heat, stirring all the while, until it thickens.
Remove from the heat and stir in 40 g butter. Let the custard cool then pour into the pastry shell. Cover with
hulled strawberries. In a sauce pan, heat a couple of Tbs strawberry jam with a Tbs water until you have a syrup,
then brush this over the strawberries. Chill for a couple of hours before serving.