Mini Strawberry & Custard Tarts
Golden, buttery pastry filled with silky custard and topped with sweet, juicy strawberries -these Mini Strawberry & Custard Tarts are a little bite of classic British indulgence. Perfectly portioned and almost too pretty to eat (almost), they’re ideal for afternoon tea, summer gatherings, or whenever you fancy something light yet indulgent. Crisp, creamy, and bursting with fresh flavour - these won’t hang around for long. 🍓
PREP TIME 20 mins
BAKE TIME 10 mins
MAKES 8
Equipment:
Ingredients:
250g plain flour
1 large egg
75g caster sugar
135g unsalted butter, softened
1 teaspoon vanilla extract
Pinch of salt
400g shop bought custard
1 teaspoon gelatine powder
16 strawberries
Method:
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. In a large mixing bowl whisk the egg, butter and sugar.
3. Add the vanilla extract, salt and, a bit at the time, the flour. Work with your hands until you get a smooth dough.
4. Roll the dough out onto a floured surface and cut out 8 disks using a 8.5-9cm round cookie cutter.
5. Place each disk into the mini tart tins and push the dough to the sides of the tin using your hands, up to the rim.
6. Poke the base of each tart with a fork then bake for 10 mins.
7. Leave to cool down.
8. Mix the custard with the gelatine, prepared following the instructions on the packaging. Fill each tart case with the custard.
9. Slice each strawberry into eighth, then decorate the tarts.
10. Refrigerate for a few hours before serving.
11. Enjoy!