To make the filling:
Mix all filling ingredients except milk.
Heat the milk without boiling it then add it to the mix.
Add the mix on low heat and keep stirring it until it becomes a paste. Take it off the heat and stir it to remove all bumps.
Cover the filling with nilon foil (the foil has to directly touch the filling to prevent it from forming a thick layer). Leave till cool.
To make the crust:
Mix all dry ingredients with the butter delicately.
Add the egg yolks and mix it by hand without applying force.
Add small bits of water at a time until the dough is homogenic and does not leave crumbs.
Cover it with foil and leave in refrigerator for 30 mins to 1 hour.
Spread the dough on a cooking sheet with a rolling pin until it is wider than the pan you're using
Put the dough in your baking pan and cover all of the pan withe dough (including the sides). Gently press it on the edges to secure it into place.
Put a smaller pan in the middle to prevent the dough from rising and put in oven on 220 degrees celcius.
Mid way through the baking, remove the pan and poke holes in it with a fork then put it back in oven.
When done, leave it to completely cool down.
When cool, add a fair amount of strawberry jam all over the crust with a brush to give it a crunch.
Spread the cream in it then add the strawberries on top.
Add some strawberry jam on the strawberries with a brush.
Bon Apptit!
