Scrape down the sides of the bowl. Add just one egg and beat on low again until it comes together. It may look a little split but that's fine.

Add the flour, almond meal and salt and beat on low until it clumps together.

Turn the pastry out onto a clean work surface and gently pull it together. Shape it into a round disk.

Between two sheets of baking paper or silicone mats, floured very lightly on each side, roll the dough out to about 4-5mm thick or about 11 inches in diameter.

Peel away the top layer of baking paper or silicone and use the other to lift and carefully lay it over a 9 inch round tart pan with removeable base.

Press the dough down in to the corners all the way round, then press it gently into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for 1-2 hours or overnight. If your freezer has space you can place it in there.

Use a fork to prick the pastry base all over. Use a small sharp knife laid flat to the edge of the tart pan, to trim off the excess pastry.

Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full, making sure it's pressed up tight against the edges.

Bake for 15 minutes.

Carefully remove the baking paper and rice (or weights) and bake a further 15 minutes or until turning pale golden.

Set aside to cool completely.

While the milk mixture is heating, whisk together the cornflour, eggs and egg yolks until combined.

Once the milk mixture is steaming, drizzle it slowly into the eggs while whisking constantly. Don’t pour it too quickly or the heat will scramble the eggs.

Return the entire mix to the saucepan. Heat over low-medium heat, stirring with a balloon whisk constantly, until it gets very thick. This will happen quite suddenly after about 5 minutes, so it’s important to keep stirring so you don't get lumpy custard. Let it come to a bubble and then cook, stirring constantly for another 30-60 seconds. It should be so thick at this point that it doesn't settle back into itself.

Remove from the heat and transfer to a bowl. Cover with plastic wrap pressed to the surface and chill until cold or for at least 1 hour. You can use the freezer to speed this up.

Depending on the depth of your tart shell, you may have more custard than you need to fill it. You can put any excess into ramekins and have them as a treat.

If the pastry cream is firm enough to hold the strawberries at this point, go ahead and top it now, otherwise, let it chill for another hour before topping.

Place the whole strawberry in the centre of the custard. Arrange the halved strawberries around it in a spiral.

Warm the strawberry jam in the microwave for 10-15 seconds then brush over the strawberries. You can serve immediately or chill until required.