Strawberries and cream tart with almond crust

Preheat oven to moderate, 180C. Lightly grease an 12x34cm rectangular flan pan with removeable base.

Make curd: In a food processor, process strawberries with lemon juice to a puree. Transfer to a heatproof bowl and whisk in butter, egg yolks, sugar and vanilla. Stir constantly over a saucepan of gently simmering water, 12-15 minutes, until thickened and coats the back of a wooden spoon. Chill 2 hours.

Meanwhile, in a food processor, pulse flour, meal and icing sugar until combined. Add butter and process until fine crumbs form. Add egg yolk and pulse to from a dough. Shape into a disc, wrap in plastic wrap and chill 1 hour.

Roll out pastry between 2 sheets of baking paper until 4mm thick. Ease into pan, trimming edges. Chill 30 minutes. Bake blind 15 minutes. Remove filling. Bake a further 10 minutes.

Spread curd into pastry base. In a bowl, lightly whisk cream and extra sugar together. Dollop cream over top and decorate with extra strawberries.