Strawberry and cream custard tart

Serves: 6

Fresh berries in a light sponge is a winning combo.

You will need:

✽ 4 eggs ✽ 100g caster sugar ✽ 100g self-raising flour, sifted twice ✽ 3 egg yolks ✽ 60g caster sugar ✽ 20g cornflour ✽ 250ml whole milk ✽ 1 vanilla pod, split and seeds scraped out ✽ 300g strawberries, sliced ✽ 1tbsp icing sugar

How to do it:

1 Line a 23 x 33cm tin with greaseproof paper. Heat the oven to 180°C/gas 4.

2 Whisk the eggs and sugar in a bowl until the mixture has doubled in volume and leaves a trail (it should stay on the surface for 8 secs) and is pale and fluffy. Sieve over the flour and fold through.

3 Pour into the tin and bake for 10 mins until golden and springs back when touched. Remove from the oven and leave in the tin for 5 mins, then turn out on to another piece of greaseproof paper and peel off the backing. Leave to cool. 4 To make the custard, add the egg yolks, sugar and cornflour to a bowl and whisk. Put the milk in a pan with the vanilla pod and seeds. Bring just to the boil, take off the heat and remove the pod. Add the hot milk to the egg mix, stirring all the time. Pour the mixture back into the pan and mix on a low heat until it thickens. Place in a bowl, cover and cool in the fridge.

5 Using a sharp knife, carefully cut a shallow rectangular cavity out of the cake – make sure to leave a 1cm gap all around the edge of the cake and don’t cut all the way through. Remove the centre of the cut-away. Spread the cold custard in the cavity in an even layer. 6 Add the sliced strawberries in rows, then dust with icing sugar, if you like, and serve.

Cals: 319 FAT: 9g sat FAT: 3g Cost per serving : 95p