Mini strawberry tarts
these mini strawberry tarts are a cute little take on the classic Strawberry Tart. An indulgent bite or two of crisp, flaky pastry, creamy homemade custard and sweet, juicy strawberries. The perfect balance of tart and sweetness.
Servings: 24
Ingredients
- 24 frozen pastry cases
- 400 g strawberries hulled and halved
- 1/2 cup strawberry jam
- Small mint leaves for garnish Optional
For the creme Patissiere
- 500 ml full cream milk
- 80 g caster sugar
- 2 eggs
- 30 g corn flour
- 1 tsp vanilla bean paste
- 30 g butter
Instructions
- Cook the pastry cases according to packet instructions and set aside to cool completely.
- Heat the jam in a small saucepan until simmering and syrupy. Set aside.
For the creme Patissiere
- Place the milk and sugar in a medium saucepan over a medium heat and bring to a simmer.
- In a bowl, whisk eggs, cornflour and vanilla bean paste. Gradually whisk in hot milk mixture, before returning it back to the saucepan. Simmer, stirring, for 3-5 minutes or until thickened.Remove from heat, stir through butter and then cover with cling wrap to stop a layer forming on the top. Set aside until cooled.
To assemble the tarts
- Divide the custard between the pastry cases.
- Arrange the strawberries with the cut side facing down over the creme patisserie.
- Use a pastry brush to gently brush the jam over the strawberries to give it a beautiful sheen.
- Top with mint leaves if desired