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Preheat oven to 180°C.
Place the flour into a bowl, add the butter and salt then rub between your fingers until the mixture looks like coarse breadcrumbs.
Add the egg and mix with your fingers.
Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 24cm tart tin and roll the pastry out to on a lightly floured surface.
Line the tin with pastry.
Blind bake for 15 to 20 minutes.
To make the glaze, put the sugar, water and berries into a pan bring to the boil then simmer for 3 minutes, pass through a sieve into a bowl.
To make the crème pâtissière, heat the vanilla and milk in a pan until warm.
Whisk in the sugar and eggs then cornflour, gently heat in a pan until thickened.
Cool completely.
Fold into the whipped cream and pipe all over the pastry, top with strawberries and brush with the glaze.