These are great for a picnic or after dinner if you just want to serve something small and sweet!!
· 1 roll of Sweet Shortcrust Pastry
· 300ml of Custard (you can make your own but shop bought is fine—Waitrose does a delicious vanilla bean one in the cream section)
· Punnet of Strawberries
· Jar of strawberry jam no (seeds)
Equipment
· 1 mini muffin tin
· Round pastry cutter to fit tin
- Roll out pastry till evenly thin all over then cut into rounds and press down into each muffin spot
- Heat oven to 150 degrees
- Snap freeze pastry for approx. 30mins
- Remove from freezer and cook in oven for approx. 15mins till pastry is lightly golden
- Remove from oven and allow to cool
- Spoon the custard into the tart cases till 90% full
- Bake in the oven for approx 15mins till custard turns slightly golden on top
- Remove from oven and allow to cool and custard will harden
- Decorate the tops of the custard with your strawberries
- Warm jam in saucepan till runny then paint the top of the strawberries with the jam to create a sticky glaze
- Cool in fridge till glaze hardens
- Then eat!!
These will last about five days but best eaten 0-2 days after making.
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