Method:
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Begin by making the pastry. Tip the flour, sugar and butter into the bowl of a food processor and pulse together until it resembles breadcrumbs.
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Add the milk, a little at a time and pulse the mixture until it just comes together. You may not need all the milk.
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Tip the pastry onto a floured work surface and gently shape it into a ball then flatten into a disc. Wrap with cling film and refrigerate for 30 minutes.
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Preheat the oven to 160ºC.
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Roll out the rested pastry on a floured surface to around 3mm thick and large enough to line a 20cm loose bottomed tart tin. Gently press into the sides of the tin and prick the base all over with a fork.
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Line the pastry case with baking paper and fill with baking beans (you could also use rice or dried beans). Blind bake the pastry for 15 minutes then remove the paper and baking beans and cook for a further 20 minutes or until a light golden brown. Remove from the oven and leave to cool in the tin.
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Once the pastry case has cooled, arrange enough sliced strawberries into the base of the case to create an even, single layer.
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Tip the vanilla custard into a small saucepan and sprinkle over the veg gel, stir the custard until the powder has dissolved. Place the saucepan over a low heat and bring to the boil, stirring frequently to prevent lumps, by which time the custard should have thickened.
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Immediately pour the custard into the pastry case, covering the strawberries. Leave to cool at room temperature then refrigerate for a minimum of 1 hour or until needed.
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Top the tart with the remaining strawberries just before serving.
