First prepare the tart base. On a lightly floured surface, roll the pastry and line a 6-inch tart tin. Place the tart shell back in the fridge to set about 10 -15 minutes.
Fill the pastry shell with a layer of parchment paper and blind baking ceramic beans or similar and place in the oven for 20-25 minutes to fully blind bake.
Remove from the oven once well coloured and fully cooked. Set aside to cool without the ceramic beans.
Meanwhile, in a large saucepan, over medium – high heat, bring to the boil the milk with the vanilla extract.
In a bowl, whisk the eggs with the caster sugar and add the cornflour.
Once the milk has boiled, remove from the heat and pour half of the warm milk into the egg mixture, whilst whisking to combine both into one mixture.
Pour the mixture back into the milk in the saucepan and again, whisk to combine.
Place the saucepan back on a medium heat and cook, stirring constantly, for 4-6 minutes or until thickened. Pour the pastry cream into a bowl and line the cream with cling film, ensuring it is sticking on the mixture to prevent a skin forming. Allow to cool in the fridge for 20 minutes or longer.
When the pastry and the pastry crème are cooled, spread over a layer of the cooled pastry cream and scatter the strawberries on top.
Sprinkle with icing sugar and enjoy within a day.