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spacer Recipes: Strawberry Custard Tarts
Contributed By:

Wendy Barrie
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For pastry-
225g SR flour
125g butter
1 egg yolk
2 tblsp water
25g caster sugar
For custard –
250mls single cream
15mls milk
3 egg yolks
1 dessertspoon cornflour
1 dessertspoon vanilla sugar
Strawberries to decorate
30mls softly whipped cream

 To make pastry… pre-heat oven 160 C.
 In a bowl rub in butter to flour until it resembles breadcrumbs.
 Using a round-bladed knife stir in remaining ingredients until a lumpy mix is formed.
 Turn onto a floured board and knead very lightly into a round.
 Roll out and cut in shapes to line mini pastry patties.
 Bake for approx 15mins until set and golden. Turn out onto a wire tray to cool.
 To make custard, heat cream and milk to scalding point.
 In a generously sized bowl, lightly whisk eggs yolks with sugar and cornflour.
 Remove cream from heat and pour over egg mix, whisking all the time.
 At this point return pan to heat and precariously stir over a low heat until the custard thickens a little then quickly return to bowl - alternately play safe and do this procedure in a bowl over a pan of hot water!
 Set aside to cool.
 To assemble tartlets, fold 2 tablespoons of custard with an equal quantity of whipped cream & spoon into cases, topping with strawberries. Remaining custard will keep in fridge for another day and is perfect for serving with fruits or for fools/trifles.
Makes 8-10