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This recipe was uploaded by oliviascotland
Whilst this is cooking, whisk together the egg yolks and sugar until light in colour and creamy in texture. Then carefully whisk in the cornflour. Heat the milk in a saucepan until just under the boil, and add slowly to the egg mixture. Transfer back to the saucepan and, whisking all the time, heat until the mixture thickens and boils. Keep whisking and cooking for a few minutes (you may have to add the extra cornflour with a little milk to thicken further) to remove any floury taste. When really thick and glossy, beat in the butter. Put into a clean bowl, cover and refrigerate.
Once the custard is cool, spread over the pastry base, then cover with the strawberries.
In a small pan, heat the redcurrant jelly and water, stirring until the jelly has dissolved. Glaze the strawberries with this mixture.
Serve at room temperature for the best flavour combination.