Pre-heat the oven to Gas Mark 6, 200°C, fan 180°C. Roll the pastry out on a lightly floured surface to roughly 1cm thickness.
Use a heart-shaped template and cut around it on top of the pastry to give you a heart-shaped piece of pastry. Transfer to a lined baking tray. Bake for 12-15 minutes until golden brown in colour all over. Remove from the oven and allow to cool on the tray to one side.
Meanwhile, prepare the crème patisserie by placing the split vanilla pod and milk in a saucepan and bring to the boil. Set to one side to cool a little.
In a mixing bowl, whisk the egg yolks and sugar until pale and thick and then sift in the flour and cornflour, whisking until smooth. Pour the milk and vanilla onto this mixture, whisking all the time.
Transfer back to the saucepan and cook on a medium heat for about 2 minutes, until it thickens. Transfer to a clean bowl and cover the surface with clingfilm.
When ready to assemble the tart, whisk the crème patisserie again until smooth and spread on top of the pastry. Top with the hulled strawberries, cutting some to shape in order to fit. Serve immediately.
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