Begin by making the creme patissiere, soak the gelatine in some cold water and leave to soften.

Combine the eggs, sugar and flour in a bowl and whisk until pale and creamy.

Heat the milk in a saucepan until it comes to a boil, then add half to the egg mixture and whisk to combine. Add the rest of the milk and then return the mixture to the pan and whisk until thickened.

Squeeze out the gelatine to remove the excess water, add it to the creme patissiere and stir to combine.

Place the creme patissiere in a bowl and cover with clingfilm and place it in the fridge to cool.

Next make the pastry, place the flour, salt and sugar in a bowl, add in the butter and mix with your fingers until it resembles breadcrumbs, and no lumps of butter remain.

Add the egg and water and mix to combine the dough. Wrap the finished pastry in clingfilm and chill for at least one hour.

Pre-heat the oven to 160C FAN/180C and take your pastry out of the fridge. Cut the pastry into eight equal sized pieces and roll out a piece to a thickness of 3mm and use it to line the individual tins that are 7.5cm in diameter. Prick holes in the pastry with a fork and place the pastry in the fridge to chill. Repeat this with the remaining 7 pieces of pastry.

Bake the pastry blind for 10 minutes, by filling them with a layer of greaseproof paper and baking beans or rice. After 10 minutes remove the paper and baking beans and cook the pastry for another 15 minutes.

Take the pastry cases from the oven and allow them to cool.

Take the whipped cream and whisk it in a large bowl until it is stiff. Take the creme patissiere from the fridge and stir it to loosen it. Add the whipped cream to the creme patissiere and fold it in gently and evenly.

Return the creme diplomat to the fridge for 30 minutes to firm up.

Take the pastry cases and spoon in the creme diplomat, top with thin slices of strawberry in whatever pattern you like.

Eat as soon as possible, or the strawberries will start to weep and the pastry will begin to soften.