For the tart shell

• Place flour and salt in a large bowl.
• Add butter, and use your fingers to mix together until you have different sized chunks. You should still be able to see butter pieces.
• Add milk, then mix until mixture just comes together (don't over mix!)
• Bring mixture into a disk, cover and place in the fridge to rest for at least 20 minutes, or overnight.
• Once ready to bake, preheat the oven to approximately 180 degrees Celsius and set aside a large tart tin.
• Roll out pastry, then place carefully into the tin.
• Prick the base several times with a fork.
• Bake for approximately 15 to 20 minutes or until the outside is just starting to brown.
• Remove from the oven and set aside to cool.

For the custard

• Heat milk, sugar and vanilla in a saucepan over a medium heat.
• Once mixture starts to bubble, add flour and cornflour and whisk briskly until well combined.
• Add butter and turn off the heat. If there are any lumps, use an immersion blender to smooth.
• Place in the fridge until completely cold.

For the strawberry jam

• Place strawberries, sugar and lemon juice in a saucepan and cook on a medium heat for 10 minutes. 
• Once the strawberries are soft and starting to break down, add agar agar, blend with an immersion blender and place in the fridge to cool completely.

For the topping

• Spread jam evenly in the base of the tart.
• Place custard in a piping bag and pipe custard evenly over the jam.
• Heat sugar water and agar agar in a saucepan until thick, about five minutes.
• Arrange strawberries over custard, brush each one with glaze and place in the fridge for a final 30 minutes.
• Serve cold or at room temperature.