For anyone planning a high tea, hens lunch, kitchen tea or baby shower, this is the recipe you’ve been looking for.
Ingredients
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1/3 cup caster sugar
- 2 1/2 tablespoons cornflour
- 25g butter
- 12 (2 x 150g packets) shortcrust pastry tartlets
- 250g small fresh strawberries, hulled, halved
- 1 1/2 tablespoons redcurrant jelly
Method
- Step 1Place milk and vanilla in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until almost boiling (don’t boil).
- Step 2Place egg yolks, sugar and cornflour in a bowl. Whisk until combined.
- Step 3Gradually pour milk mixture into egg mixture, whisking until smooth. Strain mixture into a clean saucepan over medium heat. Cook, whisking, for 5 minutes or until mixture comes to the boil. Boil, whisking, for 1 minute or until thickened. Remove from heat. Whisk in butter. Cover surface with plastic wrap. Refrigerate for 40 minutes or until cold.
- Step 4Divide custard between pastry cases (see note). Top with strawberries.
- Step 5Microwave jelly in a heatproof, microwave-safe bowl on HIGH (100%) for 30 seconds or until melted and smooth. Cool slightly. Brush jelly over strawberries. Serve.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
774 kj
Energy
9.3g
Fat Total
4.5g
Saturated Fat
0.8g
Fibre
3g
Protein
59mg
Cholesterol
168mg
Sodium
22g
Carbs (total)
All nutrition values are per serve
Notes
Left to sit too long the pastry goes soggy, so it’s better to assemble tarts only an hour or so before serving.
You can make custard a day in advance. Cover surface with plastic wrap and store in the fridge. You may need to re-whisk before using.
Make a mixed fruit tart by adding different berries, slices of kiwi fruit and mandarin segments.
- Author: Cathie Lonnie & Lucy Nunes
- Image credit: Andrew Young
- Publication: Super Food Ideas
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