I needed some small treats for a coffee morning and wanted to use a punnet of strawberries that I had bought from the market the previous day. These fitted the bill perfectly. Buttery, crumbly pastry filled with custard and strawberries, a delight.
For the pastry
- 150g plain flour
- 100g cold unsalted butter, diced
- 75g icing sugar, sifted
- 1 egg yolk
For the Custard Filling
- 3 egg yolks
- 375ml double cream
- 1½ tsp vanilla essence
- 60g caster sugar
For the Topping
- 400g strawberries
- 5 tbsp redcurrant jelly
- 2 tbsp water
- For the pastry, put the flour, butter and icing sugar into a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 – 2 tsp of water and process to a soft dough. Wrap the dough into cling film and leave to rest in the fridge for 1 hour.
- Grease 8 – 10 muffin tins. Roll out the dough to about 2 – 3 mm thickness and use a large round pastry cutter to cut rounds. Line the muffin tins with the dough rounds, pressing the dough well into the base up the sides of the tins. Chill the dough for 30 minutes.
- Preheat the oven to 200C/180C fan. Line the cases with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes.
- Remove the parchment paper and baking beans.
- Reduce the oven temperature to 170C/150C fan.
- For the custard, beat together the cream, egg yolks, vanilla essence and caster sugar. Divide the mixture between the pastry cases and bake in the oven for 15 – 20 minutes until the mixture is lightly set. Leave the tartlets to cool in the tins before removing them.
- Arrange the washed and hulled strawberries over the tartlets.
- In a small saucepan, melt the redcurrant jelly with the water until smooth and spoon or brush over the strawberries to glaze.
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