Ingredients
- 4 sweet shortcrust tart cases (Pampas brand)
- 1 x 250g punnet strawberries, hulled, washed, halved
- 55g (1/4 cup) caster sugar
- 1 tablespoon water
- 80ml (1/3 cup) 99 per cent fat-free custard (Pauls Trim brand)
Method
- Step 1Preheat oven to 200°C. Place the pastry cases on a baking tray. Bake in preheated oven for 10 minutes or until golden.
- Step 2Meanwhile, combine the strawberries, sugar and water in a medium non-stick frying pan over medium heat. Cook, stirring occasionally, for 3-4 minutes or until strawberries soften (see microwave tip).
- Step 3Spoon 1 tablespoon of custard into each tart. Top with strawberries and drizzle with any syrup. Serve immediately.
- High carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
768 kj
Energy
6g
Fat Total
2g
Saturated Fat
1g
Fibre
3g
Protein
8mg
Cholesterol
105.94mg
Sodium
20g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
Microwave tip: Place the strawberries and sugar in a heatproof, microwave-safe bowl. Heat, uncovered, on Medium/500watts/50% for 1-2 minutes until just soft. Leftovers: Use the sweet pastry cases filled with poached fruit. Use the custard drizzled over cakes.
- Author: Jane Charlton
- Image credit: Amanda McLauchlan
- Publication: Australian Good Taste
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