We deviated from our standard strawberry tart recipe and baked this for our easter lunch. It is an interesting hybrid  between the classic tart and the greek galaktoboureko and great when eaten same day. We kept some in the fridge for the next day, but the baked filling turned too solid. The moral of the story is, bake it for same day consumption. (Based on a recipe from Ottolenghi “The Cookbook”) For the sweet pastry 330g plain flour 100g icing sugar zest of 1 lemon, finely grated 1/4 tsp salt 180g cold unsalted butter 1 egg yolk 2 Tbsp cold water For the filling 345ml milk 180ml whipping cream 60g caster sugar 80g butter 1/2 vanilla pod, split lengthwise and seeds scrapped out 60g semolina 1 egg 200g strawberries icing sugar, to garnish For the sweet pastry, combine flour, sugar, salt,lemon zest and the butter in a mixer fitted with the paddle attachment until the mixture resembles breadcrumbs. Change to the hook attachment and add the egg yolk and the cold water. Continue mixing  until dough comes together …