Royal Wedding and Strawberry tart

Congratulations to Will and Kate on their wedding.

Where and how did you celebrate the royal wedding?
I went to some friend’s house to see it on TV and taking it all in, I brought a strawberry tart to the celebration and it was a great and memorable day.

Strawberry tart

Crust:
250g plain flour
2 tablespoons icing sugar
3 tablespoons corn starch
100g dairy free margarine
5-6 tablespoons cold water

Custard filling:
550ml Lactofree whole milk or another dairy substitution
4 tablespoons corn flour
100g sugar
3 big or 4 small egg yolks
1 vanilla pod (cut in half length wise)
¼ teaspoon salt

30g dairy free dark chocolate
400-500g of fresh strawberries.

Preheat oven to 175C/335F/Gas Mark 3/4.

Mix the plain flour, corn flour and salt together, then crumble in the margarine and add the water a little at the time until you get a firm dough. Cover with cling film and put in freezer for ½-1 hour to cool down and firm up, but not freeze.
Roll out on a lightly floured surface to 2mm thickness, and transfer dough to the pie dish.
Trim edge and poke little holes in the dough in the bottom using a fork.
 Bake for about 15-20 min. Allow to cool completely.

To make the custard: (Can be made the day before and kept in the fridge)
In a bowl, lightly whisk the egg yolks with a 50ml of milk and set aside.
In a saucepan, whisk together the milk, sugar, corn flour, vanilla pod and salt, and heat until just before boiling while stirring.
Whisk the hot mixture into the egg yolks in a thin stream while whisking it together. Strain into a saucepan and cook over medium-high heat for 2-3 minutes, whisking constantly until custard is thick and bubbles appear in centre.
 Transfer to a medium sized bowl and cover with cling film, pressing it directly onto the surface of the custard to prevent a skin from forming. Place in fridge until completely cooled.

To assemble the tart:
Melt the chocolate and brush it on the inside of the tart.
Fill with custard, decorate with strawberries