Heat the milk with the vanilla bean until just boiling.

Whisk the egg yolks, sugar, and cornflour together.

Combine the hot milk with the yolk mixture and whisk quickly in.

Sieve the mixture back into the pan and stir to thicken.

Add the bloomed gelatine and chopped white chocolate.

Refrigerate the mousse mixture for 4 hours, or 2 hours in the freezer.

Crush the butter biscuits very finely using a rolling pin or food processor.

Add the melted butter and vanilla extract and stir through the crushed biscuits.

Place the tart ring on a small tray lined with greaseproof paper.

Add the biscuit mixture to the tin and press down into an even tight layer.

Place the tray in the freezer.

Warm the strawberry jam gently and add the bloomed gelatine.

Take the frozen biscuit base from the freezer and coat the base and sides of the ring tart with the jam mixture.

Add about 100g of strawberries diced in half around the inside edge.

Return the ring tart to the freezer.

Combine the remaining jam with roughly 300g of strawberries and set aside.

Whip the 300g heavy cream until soft peaks form.

Mix the custard thoroughly until smooth.

Gently fold a third of the whipped cream into the custard, then fold in the rest.

Pipe the mousse on the sides using a piping bag, creating a well.

Add the strawberries with jam into the well and cover with more mousse.

Freeze for 30 minutes, then refrigerate for 1 hour before unmolding, using a blow torch to help release the ring.

Whip the 200g heavy cream with the icing sugar.

Decorate with the remaining strawberries, crushed remaining biscuits, and jam.