Serves 4

For the pastry:

500g plain flour
250g butter
150g icing sugar
1 eggCold water

For the filling:

500ml milk
75g caster sugar
50g cornflour
4 egg yolks
1 vanilla pod
A dash of Amaretto

To serve:

2 punnets strawberries
2 dessertspoons apricot jam

Method:

• Blend all the pastry ingredients in a food processor until the dough binds and then push together until smooth. Roll out on a floured surface.
• Make the filling by whisking together the egg yolks, caster sugar and cornflour.
• Place the milk in a small saucepan with the vanilla pod and bring to the boil, then pour slowly into the egg mixture and whisk.
• Bring back up to the boil, whisking continuously. Add the Amaretto then strain and cool.
• Place the pastry in the flan cases, raising the edges until they stand proud of the rim then prick them with a fork.
• Line the flan cases with greaseproof paper and baking beans. Bake at 180C/Gas Mark 4 until set (about 10 minutes).
• Remove the baking beans then return the flan cases to the oven until golden brown (around 10 minutes). Spoon the cool cream filling tiny the flan cases and top with some sliced strawberries. Glaze with apricot jam you've slightly warmed so that it covers the berries.