1. Preheat oven to 180°C (360°F).
2. Place Wewalka quiche dough in a greased tin and blind-bake (approx. 20min) with lentils or beans (i.e. place the pastry in a tin and cover with beans - this way you can pre-bake the pastry without rising). Then remove lentils/beans and bake ready for another 5-10min. Put the baked pastry aside.
3. Heat water in a small pot and dissolve the sugar in it. Pluck the basil and mint for the herb cream and mix with the dissolved sugar, egg, egg yolk, coconut milk and the dissolved vanilla pudding powder. Boil this mixture at a low heat until it thickens. Take the cream from the oven and puree with a hand-held blender. Finally press it through a fine sieve and allow to cool in the fridge.
4. If necessary cut the fruit into slices. Spread on the pre-baked base of the tart and spread on strawberries or fruit and garnish with fresh herb leaves.