For the pastry, preheat the oven to 200°C (gas mark 6).
Roll out the pastry to a thickness of about 2cm and cut it into discs using a 8cm pastry cutter.
Put the discs on a greased baking sheet and bake them in the oven for about 8-10 minutes.
Remove the pastry from the oven and allow to cool.
For the crème patissiere: put the milk and the split vanilla pod into a pan, bring them to the boil and then remove the pan from the heat.
Beat the egg yolks and sugar together in a mixing bowl. Pour the hot milk over, add the flour and mix well.
Pour this mixture back into the pan, put it over a moderate heat and cook until the mixture thickens. Remove the pan from the heat and leave the mixture to cool.
For the summer fruits coulis: put the fruit and sugar into a pan amd simmer over a moderate heat for a few minutes, until the fruit is soft. Remove the pan from the heat and strain the coulis to remove the skin, pips and seeds and make a smooth fruit sauce
To serve, cut the pastry discs in half, spread the bottom half of each with the crème patissiere and arrange some strawberry slices on top.
Place the pastry tops on like lids and drizzle the summer fruit coulis around the edge along with any remaining crème patissiere.
Garnish with any left over summer berries.