Roll out the pastry until it is roughly 5mm thick. Lay your pastry into a pie tin and lay some foil or baking paper on top. “Fill” the pie with with rice, lentils, baking weights or anything else you have on hand that will stop the pastry from rising while you bake it.
Cook the pastry for 10 minutes with the rice filling, then take it out from the over and remove the baking paper. Then pop it back into the oven for another 10 minutes.
Set aside to cool.
Slice your strawberries – we cut ours in thirds, then set them aside.
In a heatproof bowl, whisk together the egg yolks and cornflour until thick and smooth. Set this aside as well.
In a medium saucepan combine the milk, pouring cream, sugar, and salt in a medium saucepan over medium heat. Whisk the mixture until all of the sugar has dissolved. Continue to whisk occasionally as you slowly bring it to a gentle simmer.
Very slowly stream in 1 cup of the simmering milk mixture to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the milk mixture.
Whisking constantly, cook until it’s thick and big bubbles begin bursting at the surface – this takes roughly a minute.
Remove your concoction from the heat and whisk in the vanilla extract and butter.
Tip roughly half of your sliced strawberries into the tart, then pour the custard mixture on top.
Arrange the rest of the strawberries on top.
Let your tart sit in the fridge for at least 3 hours before serving – this gives the custard time to set.