Sunday, 20 June 2010

mini strawberry custard tarts

note: * original recipe has been amended


  • 12 frozen mini sweet shortcrust pastry cases
  • 3 egg yolks *
  • 3 tbs caster sugar *
  • 1/2 cup thickened cream *
  • 1 punnet of strawberries, hulled, sliced *
  • Strawberry jam *
  • Icing sugar, to dust


  1. Preheat the oven to 160°C. Place the frozen tart cases on an oven tray and bake for 10 minutes. Remove from the oven and set aside to cool slightly.
  2. Meanwhile, whisk the egg yolks and sugar by hand until the sugar dissolves, then stir in the cream.
  3. Spread the base of each tart case with 1/2 teaspoon of strawberry jam. Spoon the egg mixture into the tart cases *, then bake for 10-12 minutes until the custard is set.
  4. Leave to cool for 15 minutes, then remove the foil cases.
  5. Evenly place sliced strawberries on the surface of the custard. Melt strawberry jam, and gently brush over top of strawberries to glaze *
  6. Place on a platter and dust with icing sugar to serve.


Little A. said...

These look so amazing !

Jade Bass said...

they look tasty :P