4 cups strawberries, washed, hulled and sliced
Rich Pastry:
1/2 cup margarine
1/3 cup sugar
2 extra large egg yolks
1/2 teaspoon vanilla extract
1 1/2 cups cake and pastry flour
1/2 teaspoon salt
Pastry Cream Filling:
1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 3/4 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla extract
Glaze:
1 pouch unflavoured gelatine
1/4 cup cold water
1/4 cup boiling water
1 tablespoon lemon juice
1 tablespoon honey

Preparation Instructions:

For Rich Pastry: Cream together margarine and sugar. Add egg yolks and vanilla and combine until smooth. Using a pastry blender or two knives blend in flour and salt until dough holds together. Using hands push and press dough up sides and on bottom of a 9 inch flan pan or pie plate. Refrigerate 1 hour before baking. Bake at 350 degrees for 25 to 30 minutes or until light golden brown. Cool shell before adding filling.

For Pastry Cream Filling: In a medium saucepan combine sugar, cornstarch, and salt. Add milk and egg yolks. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Remove from heat; add vanilla, and cool.

Fill flan shell with Pastry Cream Filling. Arrange strawberries over custard layer and chill.

For Glaze: In a small bowl sprinkle gelatine over cold water; allow to stand until gelatine is softened. Add boiling water; stir constantly until completely dissolved. Stir in juice and honey. Chill, stirring occasionally, until mixture is consistency of unbeaten egg white. Using a pastry brush, brush with warm glaze over strawberries. Chill until set.

Note: You can use fresh raspberries, blueberries, kiwi or a combination of these fruits.