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Ingredients
  • 375g pack all-butter shortcrust pastry
  • 500g small strawberries, hulled and halved
  • 4 tbsp redcurrant jelly
  • subheading: For the crème pâtissière:
  • 350ml whole milk
  • 1 vanilla pod, split lengthways
  • 4 large free-range egg yolks
  • 100g golden caster sugar
  • 25g plain flour, plus extra for dusting
  • Finely grated zest of 1 lemon
Steps
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