Strawberry custard tarts

Strawberry custard tarts



Yields  12

    • 1 cup milk
    • 1 teaspoon vanilla extract
    • 3 egg yolks
    • 1/3 cup caster sugar
    • 2 1/2 tablespoons cornflour
    • 25g butter
    • 12 (2 x 150g packets) shortcrust pastry tartlets
    • 250g small fresh strawberries, hulled, halved
    • 1 1/2 tablespoons redcurrant jelly

Directions for the Strawberry custard tarts

  1. Step 1Place milk and vanilla in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until almost boiling (don’t boil).
  2. Step 2Place egg yolks, sugar and cornflour in a bowl. Whisk until combined.
  3. Step 3Gradually pour milk mixture into egg mixture, whisking until smooth. Strain mixture into a clean saucepan over medium heat. Cook, whisking, for 5 minutes or until mixture comes to the boil. Boil, whisking, for 1 minute or until thickened. Remove from heat. Whisk in butter. Cover surface with plastic wrap. Refrigerate for 40 minutes or until cold.
  4. Step 4Divide custard between pastry cases (see note). Top with strawberries.
  5. Step 5Microwave jelly in a heatproof, microwave-safe bowl on HIGH (100%) for 30 seconds or until melted and smooth. Cool slightly. Brush jelly over strawberries. Serve.