Method

• Place the flour, icing sugar and salt into a bowl and mix well.
• Add the butter and rub in using your fingertips until the mixture resembles coarse breadcrumbs.
• Add the water a little bit at a time until the dough comes together in a ball. Shape into a round, cover and refrigerate for 30 minutes.
• Roll out on a lightly floured surface until 3mm thick and then press into a non-stick 23 cm tart tin (there is always pastry left over which you can use for jam tarts).
• Line the pastry case with baking paper and add baking weights or rice and bake in a preheated oven at 200ºC for 15 minutes, then remove the weights and bake for another 10 minutes and leave to cool.
• Place the eggs and sugar in a bowl and whisk to combine.
• Add the cream and lemon and lime juices and whisk lightly until just combined.
• Pour the mixture into the cooled pastry case and bake in a preheated oven at 160ºC for 25 minutes or until just set.
• Remove from oven and leave to cool.
• Place the strawberries, honey and Cointreau into a bowl and toss to combine and leave to sit for 20 minutes (or longer).
• Serve the tart with the strawberries and thick cream.