In a bowl, mix the flour, sugar, salt and baking powder. Add the butter and mix it well with your fingers until it looks like breadcrumbs. Add the egg yolk and the water. Knead the dough just enough until the ingredients are integrated, don’t overdo it!
Leave it to rest for 10 minutes, wrapped in cling film in the fridge.

Between two sheets of baking paper, stretch the dough until it reaches around 7 mm thick. Remove one paper and mark the middle with your finger. It helps to place the pastry in the right place.

Lift it holding from under, place the tin upside down on top, making sure the middle of the tin is in the mark.

Flip it over, carefully and start lining the bottom and walls of the tin. Once it's covered, finish the edges with the rolling pin. Pierce the bottom with a fork to avoid bubbles.

Once it's cool, remove it carefully from the tin and place it in a serving plate or cake stand.

In a pan, pour the condensed milk.

Fill the same tin with milk and the cornflower.

Add it to the pan and then the vanilla extract.

Cook it in medium heat and don't stop mixing it. Be patient because it might take a while, if it starts sticking at the bottom, lower the heat. It is ready when it has a creamy but thick consistency.

Meanwhile, cut the strawberries in half and prepare the jelly. Add half of the water suggested in the packaging. As it has to be firm.

Once the jelly has cool down, pour it evenly all around the top. Use a brush to "paint the strawberries. If you like a little bit more of colours, like me, add a few drops of red food colouring to the jelly before pouring. Your strawberry tart is ready! Enjoy 😊