Strawberry Custard Tarts
2 Reviews
About the bake
These strawberry custard tarts are the perfect balance of fresh fruit and sweet indulgence, ideal for an afternoon tea party. For an additional strawberry flavour the custard has been infused with Twinings mango and strawberry fruit tea.
Ingredients
For the Pastry Base
- 320gShortcrust pastry (ready to roll)
For the Custard
- 275mlDouble cream
- 1 tspVanilla bean paste
- 4Strawberry & mango fruit tea (teabags)
- 10gBillington's Unrefined Golden Caster Sugar
- 3Egg yolks
- 1 tspCornflour
For the Topping
- 200gStrawberries
- For dustingSilver Spoon Icing sugar
Method
Step 1
Preheat the oven 180°C (160°C fan / gas mark 4)
Step 2
Roll out the pastry and line 4 individual 10cm tartlet tins, trimming any excess pastry that overhangs the sides.
Step 3
Lightly prick the base of the pastry with a fork and place in the fridge for 15 minutes to prevent shrinkage when baking.
Step 4
Once chilled, filled the tart tins with baking paper and baking beans and bake for 10-12 minutes before removing the baking paper and bake for a further 10-12 minutes, until the base of the pastry is dry, crisp and golden in colour.
Step 5
Leave the tarts to one side to cool.
Step 6
To make the custard; heat the cream in a saucepan over a medium heat until it reaches boiling point, then add the teabags and remove from the heat to stew for a few minutes.
Step 7
In a separate bowl, beat together the caster sugar, vanilla bean paste, egg yolks and cornflour until light and fluffy.
Step 8
Squeeze the teabags to release any excess flavour and remove the teabags from the cream. Pour half of it in with the egg mixture and blend together.
Step 9
Add the egg mixture back into the saucepan with the remaining cream and heat gently for 1-2 minutes, continuously stirring until the custard begins to thicken.
Step 10
Once thickened, allow the custard to cool and chill in the fridge.
Step 11
Pipe the cooled custard into the pastry cases, top with some sliced strawberries and dust with icing sugar.