Strawberry and Custard Tarts

This is such a classic dessert and very simple to make. The pastry cases keep in an airtight container for a couple of weeks so you can make them through the strawberry season.  Of course you can also top with whichever fruit you like.

Simple Strawberry and Custard Tart

You’ll need

For the pastry

  • 200g plain flour
  • 100g cold unsalted butter plus a little extra for greasing
  • ¼ tsp salt
  • 2 tbsp icing sugar
  • 1 egg
  • ½ tsp lemon juice
  • 1 tbsp ice cold water

For the custard filling and topping

  • 110g caster sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tbsp cornflour
  • 250ml whole milk
  • 120ml double cream
  • 1 punnet of strawberrries

You’ll also need about eight 3.5 inch loose bottomed pastry tins. 

To make them

  1. Preheat the oven to 180C.
  2. Grease your pastry tins with a little melted butter and then set aside.
  3. Make the pastry. Put the flour, icing sugar,  salt and cold butter (cut in cubes) into food processor and blitz til fine breadcrumbs
  4. Beat egg and lemon juice and water together in a small jug and then pour this slowly into the flour, with the processor on, until it comes together.
  5. Take the pastry out of the processor and knead it lightly using fingertips on a floured surface and shape it into a ball.
  6. Wrap this in cling film and put it in the fridge for at least 30 minutes.
  7. When it has rested, cut it in half and then roll each half out to the thickness of a pound coin.
  8. Cut each into 4 rough squares that will line your pastry tins.
  9. Prick the bases and pop them in the freezer while you tidy up.
  10. Line them with some cling film or foil and fill with rice or baking beans.
  11. Bake them for around 8 minutes and then remove the baking beans.
  12. Pop them back in the oven and bake again for about 5-8 minutes til golden brown.
  13. While they are cooling, make the custard.
  14. Mix the sugar, eggg, egg yolk and cornflour into a large bowl. Put the milk and cream into a saucepan and heat over a low flame until it starts to simmer.
  15. Whisk the hot milk and cream into the egg and sugar mixture until smooth then return to a low heat and continue whisking until it starts to thicken.
  16. Continue cooking for a minute, whisking continuously, then take it off the heat and leave to cool at room temperature, with cling film over to the surface to prevent a skin forming.
  17. When cooled, spoon it into the pastry cases and top with sliced strawberries.

More strawberry recipes

One response to “Strawberry and Custard Tarts

  1. Pingback: Strawberries Signal The Start of Summer – Albeit A Wet One! | The Botanical Baker

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