Strawberry Tartlets

 

Strawberry tartlets always say summer to me. These are very light and have a sweet, crisp pastry base which is filled with a creamy custard filling and topped with glazed strawberries. Mmm…just perfect!

 

Strawberry Tartlets
Prepares: 4 tartlets
 
  • Preparation time: 30 minutes
  • Chilling time: 20 minutes
  • Cooking time: 15minutes

  • Ingredients
  • For the sweet pastry
  • 2 eggs, yolks only
  • 55g (2 oz) softened butter (¼ cup, or ½ stick)
  • 55g (2 oz) caster/white sugar (¼ cup)
  • 115g (4oz) plain flour/cake and pastry flour (⅔ cup + 2 tbsp)
  • few drops vanilla extract

  • For the filling
  • Bird’s Custard Powder
  • 120ml (4 fl oz) full fat/whole milk (½ cup)
  • 285g (12 oz) small strawberries, washed and hulled (about 2 cups)
  • 120ml (4 fl oz) whipping cream/double or heavy cream (½ cup)
  • 2 tbsp redcurrant jelly

  • You will also need 4 x 10cm (4 inch) tartlet tins.


  1. Method
  2. For the sweet pastry
  3. In a medium-sized mixing bowl cream together the egg yolks, butter, sugar, and vanilla extract until smooth.

  4. Sift the flour and add to the bowl. Now mix to from a firm dough.

  5. Turn onto a floured surface and knead lightly until smooth. Then wrap in a plastic food bag and rest in the fridge for 15 minutes.

  6. Roll out the pastry thinly and then cut rounds 3.8cm (1½ inches) larger than the tartlet tin, re-rolling the pastry until there are 4 rounds. (Rolling it between two large sheets of cling film/wrap that have been dusted with flour will prevent the pastry sticking to the rolling pin.) Line the tartlet tins, pressing the pastry gently down into the edges of the tins. Now roll the rolling pin over the top of each tin to remove the excess pastry. Prick the base, using the tines of a fork, to allow air trapped underneath to escape and chill again while the oven is heating up.

  7. Heat the oven to 200°C (400°F) (gas 6).

  8. Line the pastry with parchment paper and baking beans, then bake for 10 minutes.

  9. Remove the beans and paper and return to the oven for about 5 minutes until lightly golden and crisp. Leave to cool, then remove from the tins.

  10. For the filling
  11. Meanwhile make up the custard according to the directions on the packet using 120ml (4 fl oz) (½ cup) milk. (You want a thick custard). Transfer to a bowl and cover the surface of the custard with cling film/wrap to prevent it forming a skin. Leave to become cold.

  12. Now whip the cream until stiff. Then whip the cold custard to loosen it and fold in the whipped cream until thoroughly combined. Spoon into the tart cases and level the tops.

  13. Decorate with the strawberries, cutting them, if necessary, into halves or quarters depending on their size.

  14. Add a little boiling water the jelly (about 1 teaspoon). Stir to melt the jelly and then brush over the strawberries to glaze.

Updated: August 17, 2018

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