When choosing strawberries for this dessert, buy the smallest you can, as they’re much easier to arrange.
1 Lebanese cucumber, cut into fine batons Steamed rice, to serve
1 Heat a wok over a high heat. Add oil and pork belly, and fry for 5 minutes, stirring occasionally until browned. Remove pork and set aside. Put eschalots, garlic, star anise and 1% of the ginger in wok and cook for 3 minutes or until aromatic.
2 Return pork to wok, along with soy sauce, fish sauce, palm sugar and enough water to just cover pork. Bring to a simmer, then reduce heat to medium-low and simmer gently for 11% hours or until pork is tender, topping up water when necessary.
3 Increase heat to high and cook for a further 10 minutes or until sauce thickens. Garnish
1 Combine flour, almond meal, icing sugar and butter in the bowl of a food processor and pulse until fine crumbs form.
Add egg yolk and water, then pulse again until dough comes together. Wrap in plastic wrap and refrigerate for 1 hour.
2 Preheat oven to 180Â°C. Roll out dough between 2 sheets of baking paper until 3mm thick. Grease base of 24cm loose fluted tart tin and line base with baking paper. Press dough into base and up sides, trimming overhanging edges. Put foil over dough and fill tin with baking beans or uncooked rice. Blind bake for 20 minutes. Remove weights and foil, then bake for a further 10 minutes or until crisp and golden. Set aside to cool.
3 Meanwhile, to make custard filling, put milk and sugar in a small saucepan over a medium heat and bring to a simmer.
In a large bowl, whisk eggs, cornflour and vanilla seeds. Gradually whisk in hot milk mixture, before returning it all to saucepan. Simmer, stirring, for
3 minutes or until thickened.
4 Spoon jam into pastry base and spread evenly, then top with custard and spread to cover base. Set aside for 30 minutes or until cooled, then remove outer ring of tin. Arrange strawberries on top. Dust with extra icing sugar and serve immediately.