Ravneet Gill served up a delicious custard tart with strawberries, honey, creme diplomat and basil on Saturday Kitchen.

The ingredients for the creme diplomat: 500ml full-fat milk, 125g caster sugar, 6 free-range egg yolks, 40g cornflour, 1 vanilla pod, split lengthways and 300ml double cream.

For the pastry: 125g plain flour, 50g icing sugar, pinch fine sea salt, 60g unsalted butter, cold, cubed, plus extra for greasing and ½ medium free range egg.

For the topping: 250g fresh strawberries, hulled, 2 tbsp runny honey, for drizzling and few leaves fresh basil.

See recipes by Rav in her book titled: The Pastry Chef’s Guide: The secret to successful baking every time available from Amazon now.