Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper and set aside.
Roll out the pastry into a rectangle about ½ in thickness. Cut it into a 4 x 4 grid, giving you 16 rectangles. Using a fork, prick 8 of the rectangles all over; these will form the bases. With a sharp knife, cut the centres out of the remaining 8 rectangles, leaving a border around the edge. Brush the uncut pastry rectangles with egg wash, then place the pastry borders on top to create the tart cases. Transfer to the prepared tray and bake for 18–20 minutes, or until golden brown and puffed. Remove from the oven and allow to cool completely.
For the custard tard filling, whisk together the egg yolks, sugar, cornflour, plain flour, and vanilla until smooth. Heat the milk in a saucepan with the chopped lemon verbena, then set aside for a few minutes to infuse. Pour the warm milk over the egg mixture, whisking continuously, then strain the mixture back into the saucepan. Cook over a medium heat, stirring constantly, until thickened. Transfer the custard to a bowl and place a sheet of parchment directly onto the surface to prevent a skin from forming.
To assemble, spoon the cooled custard into the centre of the baked pastry cases. Top with fresh Irish strawberries and finish with edible flowers.
