Strawberry Tarts

• Using a large pastry cutter, cut out  8  circles of puff pastry.  Using a small cutter, mark the centre (do not cut all the way through).
• Place the circles on a piece of baking parchment on a baking tray, brush with egg white and sprinkle with caster sugar.
• 3. Bake at 220C for about 10 minutes until risen and golden. Leave to cool
• Make the creme patisserie: Beat the egg yolks with the sugar until it becomes pale and fluffy, add the cornflour and mix thoroughly.
• Heat the milk in a pan until nearly boiling, pour slowly over the egg mixture beating all the time, return the mixture to the pan and add the vanilla extract.6. Heat gently until it comes to the boil, continue to cook for 2 minutes until it has thickened, add a knob of butter to add a little gloss to the sauce
• Pour into a bowl (if you have any lumps, you can sieve it into the bowl), cover with cling film and chill.
• Sieve the jam to make a smooth glaze.

To assemble

• Carefully cut the centre circle out of the baked pastry circles and remove the centre of the shell.
• Put a teaspoon of jam in the bottom of each of the cases.
• Add 3 tsp of creme patisserie into the case
• Place a large strawberry on top of the creme patisserie. Spoon over more strawberry glaze.
• Slice a strawberry into a fan to garnish (optional)