First of all, welcome to my new and re-newed followers via bloglovin, Lori, Regina and Ramona.
When I was at senior school, one of the puddings we got, just once a year, was a strawberry and custard tart. I couldn't remember whether it was filled with blancmange, tinned or fresh custard but it was lovely and we all waited eagerly for it to appear. Mind you, can't really think it would have been fresh custard, far too expensive to feed 800 or more pupils!
For 2 years, at least, I have been telling DB that one day, I would make it and now I have. First of all I made pastry and baked it blind (line with baking paper and beans or whatever you have). Remember to remove the pastry half way through to finish cooking the pastry. The case needs to be cooked through and cold.
Spread a thin layer of jam over the bottom (I only had a jar of crab apple at the time and it wouldn't spread so I tried melting it - hence the lumpy look). Place strawberries on top leaving a small gap between them - you can place them closer if you wish, I only had a few. Leave small strawberries whole and halve or quarter larger ones.
Once cold, give it a good stir and pour it over the strawberries. Leave to set in the fridge. Should look something like this,