Simon Rimmer served up a delicious strawberry and lemon custard tart on Sunday Brunch.
The ingredients for the pastry are: 350g of flour, 125g of sugar, 160g of unsalted butter, cubed and 3 yolks.
For the filling: 375ml of milk, 225ml of cream, 9 yolks, 150g of sugar and Zest and juice of 2 large lemons.
To top: 500g of sliced strawberries, 75g of strawberry jam, let down with about 25ml of hot water and 1 teaspoon of vanilla paste.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes