• Preheat the oven to 180°C/350°F.

To prepare the crust:

• Melt the butter over medium heat, add the cornflakes and stir for 2 minutes.
• Drizzle the honey, incorporating with the cornflakes. Stir and cook for 3 more minutes.
• Grease a 25cm/10 inch round spring form pan. Transfer the cornflakes mixture to the spring form pan. Press out with the back of a spoon to level.
• Bake for about 7-10 minutes.
• Remove from the oven, place on a wire rack, and allow to cool completely.

Meanwhile prepare the custard:

• Place the milk, sugar, beaten, egg, corn flour, butter, and vanilla extract in a saucepan. Whisk thoroughly to incorporate. Place over medium-high heat, whisking constantly to prevent it from curdling.
• When the mixture comes to a boil and totally thickens, pour it into a heat-proof container and cover it with parchment paper to prevent a skin from forming.
• Allow to cool down completely.

To assemble:

• Spoon the custard (pastry cream) onto the cornflakes mixture and level the surface with a spatula. Distribute the strawberry halves evenly over the tart until pastry cream is covered. Combine water and jam in a skillet and warm over medium heat enough to loosen the jam. Drizzle the jam evenly over the strawberries. Refrigerate for 2 hours.