Pastry

1. Place the flour, sugar and salt into a bowl and stir together, making a well in the center.
2. Place the egg yolk and butter into the bowl and cut with a butter knife or pastry cutter until the butter is slightly larger than peas and the mixture resembles a rough crumble.
3. Press into the baking dish evenly all the way up the edges.
4. Cover and refrigerate for at least 30 minutes.
5. Preheat the oven to 180C/350F and prick the pastry all over with a fork.

Mazarin filling

1. For the Mazarin filling, place the butter, sugar, marzipan and eggs into a blender and blend until smooth.
2. Toss in the flour and blend until well combined.
3. Pour into the pastry and place in the oven to bake for 30 minutes until browned, covering with aluminum foil, if necessary, until it’s barely jiggly.
4. Remove and evenly sprinkle the chocolate over the top of the filling, spreading with an offset spatula.
5. Set aside to cool and refrigerate for 1 hour to cool completely.

Pastry cream

1. Place the milk and egg, sugar, flour and vanilla extract.
2. Place on high heat and whisk until thickened and a trail remains in the center of the saucepan.
3. Pour into a bowl and cover tightly on top of the bowl and allow to cool completely.
4. Place the heavy cream into a small bowl and beat on medium until soft peaks are just formed.
5. Add the custard to the cream and whisk until well combined and smooth.
6. Spoon on top of the filling and spread out evenly.
7. Top with the strawberries, placing over the entire surface.
8. Slice and serve.
9. Dig in!