Method

1. For the pastry, process flour, sugar and butter in a food processor until breadcrumb consistency. Add the eggs one at a time, process until the dough starts to come together. Remove, transfer to a dry clean bench, press the dough into a smooth disc. Wrap in plastic wrap and set aside in the fridge for 30 minutes to rest.

2. Place half the strawberries in a small saucepan, add lemon juice, palm sugar and 1 tablespoon of water, cook for 15-17 minutes or until mixture reaches 105˚C and is a jam-like consistency. Set aside to cool.

3. Remove dough from fridge, roll out on a lightly floured bench with a rolling pin to a thickness of 5mm. Line a 10cm loose based pastry tin with the dough, cover with plastic wrap, return to the fridge for a further 30 minutes.

4. Whip cream to soft peaks, add crème fraîche to the bowl, fold through.

5. Line chilled pastry shell with baking paper, pour rice ¾ of the way up the side of the shell, bake for 10 minutes. Remove rice and paper, return tart shell to the oven for a further 5-10 minutes to dry out. Set aside cool.

6. To serve, brush the base of tart shell with strawberry jam, top with crème fraîche mixture, arrange remaining strawberries in a star shape, brushed with more strawberry jam.