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Strawberry custard tarts


Makes: 6
timePrep time: 40 mins
timeTotal time:
Strawberry custard tarts
Recipe photograph by Martin Poole

Strawberry custard tarts

Velvety vanilla custard and sweet berries are a winning combination

Makes: 6
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
447Kcal
Fat
26gr
Saturates
16gr
Carbs
47gr
Sugars
27gr
Fibre
2gr
Protein
5gr
Salt
0.1gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • about 175g strawberries
  • 100g caster sugar
  • 1⁄2 tbsp cornflour
  • 1 large egg, beaten
  • 1⁄2 tsp vanilla bean paste or extract
  • 200g full-fat crème fraîche
For the pastry
  • 200g plain flour, plus extra to dust
  • 100g cold unsalted butter, diced
  • 60g icing sugar, plus extra to serve
  • zest of 1 lemon
  • 1 large egg yolk

Step by step

Kitchen tip
You can also make this as a larger sharing tart to serve 8, baked in an 18cm diameter tart tin for 50-55 minutes or until set.
  1. For the pastry, pulse the flour, butter and a pinch of salt in a food processor until breadcrumb-like. Add the icing sugar and zest and pulse again.
  2. Beat the egg yolk with 2 tablespoons of ice-cold water. Gradually add this to the processor, pulsing until clumps start to form. Tip out and shape into a disc, wrap and chill for at least 30 minutes.
  3. Roll out on a floured surface to about 3mm thick. Use to line six 10cm tart tins (to make a larger sharing tart, see ‘Kitchen tip’), re-rolling as necessary, then prick the bases with a fork. Chill for 30 minutes, and preheat the oven to 200°C, fan 180°C, gas 6. Line the tartlets with crumpled baking paper and fill with baking beans; put on a baking tray and blind bake for 15 minutes. Remove the paper and beans and cook for 5 minutes more, or until the pastry looks crisp and pale golden. Let cool, and reduce the oven to 170°C, fan 150°C, gas 3.
  4. Slice the strawberries into thin rounds then set aside. Combine the sugar and cornflour in a bowl. Whisk the egg, vanilla and crème fraîche together in a large jug, then stir into the sugar mixture until smooth. Return to the jug for ease of pouring.
  5. Divide the mixture between the tarts then arrange the sliced strawberries on top. Bake for 25-30 minutes, or until just set. Cool in the tins, then dust with icing sugar. Best on the day of baking, but leftovers keep for up to 2 days in the fridge.

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