Start by adding plain flour, cubes of cold butter, a pinch of salt, and sugar to a food processor and pulse until you get an even crumb-like texture. Next, add an egg yolk and pulse until the mixture clumps together.

Place the dough onto a lightly floured surface and shape it into a ball using your hands. Then, press it into a flat, firm disc with your hands and wrap it with plastic wrap. Next, refrigerate for one hour or up to 2 days if you want to bake it later.

Once the dough has chilled, remove it from the fridge and let it sit on the counter for a few minutes to soften. Unwrap the pastry, sprinkle flour on a surface, and use rolling pin to roll it into a large circle. Preheat oven to 375F/190C/Gas 5.

Next, place the dough onto the parchment paper then pour uncooked rice onto the parchment paper and make sure it is full. Then blind bake for 15 minutes.

Remove from the oven then remove the rice or beans and parchment paper. Then put it back in the oven and bake for another 10-15 minutes or until golden. Remove tart from the oven and leave to cool fully.

Add granulated sugar, cornstarch, salt, egg yolks, milk and vanilla bean or extract. Stir until combined.

Heat the filling on the stove on a medium heat and cook for 3-5 minutes until it thickens stirring continuously. Once done remove from the heat, then add butter and stir until combined.

Add the filling to the cooled tart crust, then chill the tart for one hour to set.

Finally, top with chopped strawberries and garnish with mint leaves.