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Custard tarts with rosewater strawberries
Custard tarts with rosewater strawberries
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate classic custard tarts with rosewater-infused strawberries for a gourmet twist.
Ingredients:
  • 150g (1 cup) plain flour
  • 55g (1/2 cup) almond meal
  • 60g (1/3 cup) icing sugar mixture
  • 125g chilled butter, chopped
  • 1 egg yolk
  • 600ml thin cream
  • 1 tsp Queen vanilla bean paste
  • 2 eggs, lightly whisked
  • 4 egg yolks, extra
  • 100g (1/2 cup) caster sugar
  • 1 x 250g punnet strawberries, washed, hulled, quartered
  • 20.00 gm caster sugar, extra
  • 2 tsp rosewater
  • 32.00 gm brown sugar
Instructions:
  • Combine flour, almond meal, icing sugar, and butter in a food processor until mixture resembles fine breadcrumbs. Then add egg yolk and process until dough begins to come together.
  • Transfer the dough to a lightly floured surface and knead until it becomes smooth. Shape it into a disc, cover with plastic wrap, and let it rest in the refrigerator for 30 minutes.
  • To begin, preheat the oven to 200°C. Next, divide the pastry into 6 equal portions. Roll out one portion into a 3mm-thick disc, then line a 3cm-deep, round 8cm fluted tart tin with removable base with the pastry and trim any excess. Repeat this process with the remaining pastry portions. Finally, let the tins rest in the fridge for 15 minutes.
  • Line pastry bases with parchment paper and weigh down with pie weights, rice, or dried beans. Bake on a tray at 180°C for 8-10 minutes. Remove paper and weights, then bake for another 8-10 minutes until golden. Lower oven temperature to 160°C.
  • In a saucepan over medium heat, gently heat cream and vanilla together until the mixture simmers, stirring occasionally. Be careful not to let it come to a boil. This will take about 5 minutes.
  • Combine the egg, extra egg yolks, and caster sugar in a medium bowl until smooth. Slowly mix in the hot cream mixture. Fill pastry cases, then bake until just set (about 15-20 minutes). Allow to cool for 15 minutes, then refrigerate covered with plastic wrap for 2 hours before serving.
  • In a bowl, mix together the strawberries, additional caster sugar, and fragrant rosewater. Cover with plastic wrap and chill in the fridge to enhance the flavors.
  • Preheat the grill on high. Evenly sprinkle the custards with brown sugar. Grill for 2-3 minutes until the sugar caramelizes and bubbles. Finish by topping the tarts with rosewater strawberries and serve immediately.

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