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Mini strawberry custard tarts
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicate strawberry custard tarts - a perfect pairing.
Ingredients:
  • 12 frozen mini sweet shortcrust pastry cases
  • 80ml thickened cream
  • 39.60 gm strawberry jam
  • 6 small strawberries, hulled, halved
  • Icing sugar, to dust
Instructions:
  • Preheat the oven to 160°C. Bake the frozen tart cases on an oven tray for 10 minutes, then let them cool briefly.
  • Whisk together egg yolks and sugar until sugar dissolves, then mix in the cream.
  • Spread a dollop of luscious strawberry jam on the base of each tart case. Nestle a fresh strawberry half, cut-side down, in each case. Gently ladle the egg mixture around the strawberries and bake for 10-12 minutes until the custard is perfectly set.
  • Allow to cool for 15 minutes, then carefully take off the foil cases. Transfer to a serving platter and generously sprinkle with icing sugar before serving.

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