Strawberry & Ginger Tart

method:

• On a lightly floured surface, roll out the pastry to the thickness of a pound coin, then use it to line a 22cm loose-bottomed tart tin. Chill for half an hour until firm.
• Preheat the oven to 200C/375F/Gas 6. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 10-15 minutes, remove the beans and paper, and bake for a further five minutes until golden. Place on a wire rack to cool.
• Pour the cordial into a small pan, bring to the boil, then cook for 2-3 minutes until it has reduced to a sticky syrup. Use to generously brush over the pastry case, reserving the remaining syrup.
• Whisk the custard and cornflour together in a pan over a medium heat. Slowly bring to the boil then cook for three minutes, whisking constantly. Pour into the pastry case, leave to cool slightly, then arrange the strawberries on top.
• Brush the strawberries with the syrup, then transfer the tart to the fridge for one hour before turning out and serving.