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1
Preheat the oven to 200C/400F/Gas 6 Place the 175 g flour, butter and vegetable fat in a food processor and blend until the mixture resembles fine breadcrumbs.
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2
Stir in 2 tsp caster sugar then with the machine running add 1 egg yolk and enough water to make a fairly stiff dough.
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3
Knead lightly, cover and chill in the refrigerator for 30 minutes.
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4
Roll out the pastry and use to line a 23 cm loose bottomed flan tin.
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5
Place a piece of greaseproof paper in the pastry case and cover with baking beans or rice.
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6
Bake in the preheated oven for 15-20 minutes, until just firm.
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7
Reserve until cool.
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8
Make the filling by whisking the whole egg and the 1 egg yolk and 50 g caster sugar until thick and plae.
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9
Gradually stir in the 25 g flour and then the milk.
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10
Pour into a small saucepan and simmer for 3-4 minutes stirring throughout.
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11
Add the vanilla essence to taste, then pour into a bowl and leave to cool.
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12
Cover with greaseproof paper to prevent a skin from forming.
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13
When the filling is cold, whisk until smooth then pour on to the cooked flan case.
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14
Slice the strawberries and arrange on the top of the filling.
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15
Decorate with mint leaves and serve.
