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How to make Strawberry custard tarts

Yield = 12
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 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

Method

  • Step 1 Place milk and vanilla in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until almost boiling (don’t boil).
  • Step 2 Place egg yolks, sugar and cornflour in a bowl. Whisk until combined.
  • Step 3 Gradually 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.
  • Step 4 Divide custard between pastry cases (see note). Top with strawberries.
  • Step 5 Microwave 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.