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Warm strawberry custard tarts
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Prep Time:
47 minutes
Cook Time:
20 minutes
Total Time:
67 minutes
Ingredients:
  • 42.90 gm vanilla custard powder
  • 450.63 gm skim milk
  • 53.75 gm caster sugar
  • olive oil cooking spray
  • 4 sheets filo pastry
  • 250g strawberries, hulled, finely chopped
Instructions:
  • In a saucepan, whisk together custard powder and 1/4 cup milk until smooth. Stir in the rest of the milk and sugar. Cook over medium heat, stirring constantly, until the custard thickens (about 5 to 7 minutes). Remove from heat, let it cool slightly, then cover the surface with plastic wrap and set aside for 15 minutes to cool.
  • Preheat the oven to 180°C/160°C fan-forced. Grease 8 holes of a 12-hole muffin pan with oil. Layer 1 pastry sheet on a work surface, spray with oil, and then repeat with 3 more sheets to make 4 layers. Cut into 8 squares and press them into the pan. Bake for 8-10 minutes until golden and crispy. Let cool on a wire rack.
  • Spoon custard into each serving case, then generously top with fresh strawberries before serving.

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