Pick elderflowers on a dry sunny morning. When you get back to the kitchen scald your cream in a pan, when it just comes to the boil pour it over the fresh and fragrant elderflowers. Allow to steep and cool in the bowl. Pop into the fridge until the next day.

Place the butter, cut into 2cm cubes, into a food processor with the sugar. Pulse, then turn the machine on full. When butter and sugar are fully blended add the egg. Pulse until smooth, then add half the flour, process for 5-10 seconds and repeat with the remaining flour. Stop as soon as the mixture comes together.

On a clean dry surface tip the contents of the bowl out, quickly push the mixture together into one lump. Wrap the dough in cling film and chill in the fridge overnight.

Roll out pastry shell until 3-4mm thick. Press into greased tin. Chill for at least one hour.

Preheat the oven to 180°C. Cover the pastry with a sheet of baking paper and beans, bake blind for 10 minutes. Turn oven down to 120°C. In a mixing bowl, whisk egg yolks and caster sugar until dissolved. Strain elderflower cream and heat in a pan. Pour onto egg yolks and sugar, whisk until combined then pour into jug. Place the tart shell back in the oven and pour elderflower custard mixture right to the brim.

Bake for 20 minutes until the custard appears to be just set but not firm. Allow to cool to room temperature before decorating with strawberries that have been tossed in a little elderflower cordial and sprinkle some more freshly picked elderflowers on top.