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Almond custard tarts with roasted strawberries
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate custard tarts with zesty citrus and baked strawberries.
Ingredients:
  • 625ml (2 1/2 cups) milk
  • 95g (1 cup) flaked almonds, toasted
  • 2 eggs
  • 4 egg yolks
  • 50g (1/3 cup) plain flour
  • 40g butter, chopped
  • 1 tsp almond essence
  • 11.00 gm vanilla extract
  • 1 1/2 sheets (25 x 25cm) frozen butter puff pastry, just thawed
  • 375g strawberries, washed, hulled, halved
Instructions:
  • Combine the milk, sugar, and almonds in a saucepan and bring to a boil over medium heat. Allow to infuse for 1 hour, then strain the mixture into a jug, discarding the almonds. Return the milk mixture to the pan.
  • In a heatproof bowl, whisk together eggs, egg yolks, and flour until thick and pale. In a separate pan, bring the milk mixture to a boil over medium heat. Gradually whisk the hot milk mixture into the egg mixture. Transfer the mixture back to the pan and bring it to a boil. Cook and whisk for about 1 minute until the mixture thickens and coats the back of a spoon. Stir in butter, almond essence, and 1 1/2 teaspoons of vanilla. Cover the surface with plastic wrap to prevent a skin from forming, and let it cool for 20 minutes. Enjoy!
  • Preheat the oven to 200°C. Cut 6 discs from the pastry using a 12cm pastry cutter. Line six 9.5cm (base measurement) pie tins with the pastry discs, ensuring they are 3cm deep. Gently prick the bases of the pastry with a fork.
  • Fill the pastry cases with the creamy custard mixture, then bake until the custard is perfectly set and the tarts turn a golden hue, about 25 minutes.
  • Prepare a baking tray with non-stick baking paper. Place strawberries, extra sugar, and the rest of the vanilla on the tray. Roast for 7-10 minutes, until strawberries begin to soften. Mix in the orange.
  • Cover the tarts with the strawberry mixture and sprinkle with icing sugar.

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