To make the pastry, place the flour and butter into a large mixing bowl, and using the tips of your fingers and thumbs, mix together until it resembles breadcrumbs. 

Horlicks Hint: Try to keep your pastry as cold as possible! Why not wash your hands with cold water just before mixing to keep them extra cool.

Add in the ground almonds, sugar and egg yolk. Mix and finish bringing it all together with your hands, squeezing gently to form a soft ball of dough. 

Chill the pastry in the fridge for at least an hour. 

Pre-heat your oven to 200°C (180°C fan oven). 

Take the pastry out of the fridge and transfer to a lightly floured surface. Roll out the pastry to a thickness of about 3mm.

Lightly butter a 25cm loose-bottomed tart tin. Then, carefully lay the pastry over the tart tin, gently pressing the pastry into the edges of the tray. Lightly pierce the base of the pastry with a fork.

Cover the pastry and return it to the fridge for at least 30 minutes. 

Remove the pastry from the fridge and using a sharp knife trim off any excess pastry. Line the tart with a sheet of baking parchment, followed by baking beans and blind bake the pastry in the oven for 10 minutes.

After 10 minutes, carefully, remove the beans and parchment and return to the oven, baking for a further 10 minutes until lightly golden. Set aside to cool.   

To make the crème pâtissière, add the milk and vanilla pod into a  saucepan and bring to a gentle simmer. Do not let the milk boil! 

Remove from the heat and leave the milk and vanilla to infuse for 15 minutes. 

In a large, heat-proof mixing bowl, add the egg yolks, sugar and Horlicks Original and whisk together until light and smooth. 

Remove the vanilla pod from the hot milk and then ladle spoonfuls of the warm milk into the egg yolk mixture, whisking vigorously as you go until all of the milk is incorporated.  

Put your pan back on a llow heat and add the crème pât mixture into the pan. Whisking continuously, heat the crème pât through until it begins to thicken.

Transfer to a bowl and cover with clingfilm, pressing onto the surface of the crème pât to prevent a skin from forming. Let the crème pât cool and then transfer to the fridge for a least 2 hours. You want the crème pât to be cold when assembling the tart. 

To assemble the tart, place the cooled tart case on a serving plate. Spoon the crème pât into the tart case, spreading it evenly within the case and level off with the back of a spoon or a spatula. 

Hull the strawberries, and then slice them in 3s or 4s. Fan the strawberry slices out over the cream working from the inside out until the entirety of the tart is covered.  

Using a pastry brush, lightly brush over the strawberries with the strawberry jam just enough to give the strawberries a light glaze and sheen. Slice it up and serve immediately!

Horlicks Hint: If your jam has been in the fridge just loosen it with a few tsps of hot water and give it a stir.