Ingredients (makes 4 tarts, 8cm diameter)
For the pastry
Preheat the oven to 150oC.
Combine the egg yolk, caster sugar. butter, ground almonds and flour to form a dough and chill in the fridge for at least an hour.
Roll out the dough to a thickness of a fifty pence piece and line the metal tart cases. Place a piece of double thickness cling film in the pastry case and fill with baking beans or dried chickpeas or one pence pieces (whatever you have to hand).
Place the tart cases in the centre of the oven and bake for 15 minutes. Remove the cling film and the baking beans and return to the oven for a further 5 minutes until the pastry base dries out, but without the edges turning brown. They should be just golden.
To make the Strawberry jelly, combine the strawberries with the lemon juice and 10g of sugar in a liquidiser and blitz. Dissolve the gelatine powder with 1 tbsp of boiling water and add to the strawberry, combining well. Strain the mixture and divide equally between the tart cases. Allow to set in the fridge. In a bowl mix the egg yolks with 50g of sugar. Bring the' milk to the boil in a saucepan and turn down the heat. Pour the milk over the egg and sugar mixture stir. Return the mixture to the saucepan and stir continuously over the heat until the mixture thickens enough to coat the back of a spoon. Do not allow the mixture to boil as the egg will begin to scramble. Remove the pan from the heat and stir in the chocolate. Allow the custard to cool until just warm, pour into the tart cases, and leave to set in the fridge. Serve with a drizzle of double cream.