THE DAIRY KITCHEN
Vanilla Custard Tartlets with Strawberries
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
20 MINS
Cooking
10 MINS
These scrumptious little tarts full of creamy custard and sweet strawberries.
Ingredients
2 sheets reduced fat puff pastry, defrosted1/4 cup custard powder
1 tablespoon caster sugar
2 cups reduced fat milk
1 teaspoon vanilla essence
2 teaspoons icing sugar
250g punnet strawberries, hulled and sliced
Nutrition (per serve)
| Energy (kj) | 562 |
| Sugars (g) | 5 |
| Protein (g) | 4 |
| Dietry Fibre (g) | 1 |
| Fat Total (g) | 5.3 |
| Sodium (mg) | 143 |
| Saturated (g) | 3.1 |
| Calcium (mg) | 64 |
| Carbohydrates (g) | 17 |
Method
- Cut out 12 x 8cm rounds of pastry and press into a lightly oiled 1/2 cup capacity muffin tray. Prick each round several times with a fork and bake at 200°C for 6-8 minutes, until golden and crisp. Remove from oven, press pastry down into pan if they have risen slightly and allow to cool on a wire rack.
- Combine custard powder, sugar and 1/4 cup of the milk in a saucepan, mixing to form a smooth paste. Stir in remaining milk and the vanilla. Cook over a low heat for 1-2 minutes or until thickened. Cool slightly.
- For serving, spoon custard between pastry cases, sprinkle lightly with icing sugar and top with strawberries.
