Make the pastry by kneading together all the ingredients. Wrap in cling film and chill for 10 minutes. Line a flan tin with the dough, prick the base with a fork and chill for 20 minutes.
Preheat the oven to 180ºC/350ºF/Gas 4. Fill the tart case with baking beans and bake for 20-25 minutes. Leave to cool and then transfer to a plate.
Meanwhile make the custard. Bring half the milk to a gentle scalding point with the vanilla pod. Add the sugar, egg yolks and cream to the rest of the milk and whisk together. Pour this mixture into the hot milk and allow to simmer for 2-3 minutes, stirring continuously. Remove from the heat and leave to stand for 5 minutes. Discard the vanilla pod.
Pour the custard into the flan case and smooth it out evenly.
Wash and dry the strawberries and cut them in half. Arrange them on the custard, cut side down.
Heat the redcurrant jelly with the lemon juice and pour it over the strawberries.