These tartlets are great for a picnic or to bring along to a party.
6 people made this
Makes: 24 tartlets
For the base
250g plain flour
125g chilled butter, cubed
1 pinch salt
75g caster sugar
For the topping
2 tablespoons custard powder
40g caster sugar
For the glaze
2 tablespoons caster sugar
1 heaped tablespoon cornflour
Method Prep:45min › Cook:15min › Ready in:1hr
Preheat the oven to 190 C / Gas 5. Grease a 12-count muffin tray.
Place all the ingredients for the base in your food processor and let the machine run till it holds together in a ball. Roll out the base between two layers of plastic wrap.
Using a small glass or a biscuit cutter cut out 24 circles to fit the bottoms of your tray. Place 12 circles in the tray and put the rest on a large plate in the fridge.
Bake in the preheated till lightly coloured, about 12 to 15 minutes. Let cool and remove the pastry from the tray. Place the second batch of circles from the refrigerator in the tray and bake them the same way.
While the pastry is baking, make your custard following package directions but use only 300ml milk as you want the custard to be rather firm. Spread the custard onto the cooled pastry bases while it is still soft. Let it cool to set.
Slice the strawberries and place 1 to 2 strawberries on each tartlet in a decorative pattern.
Puree the remaining strawberries and press them through a fine sieve. Measure out the liquid, you should have about 150ml, and add enough water to make 300ml total.
Take a few tablespoons of the liquid and stir them in a small bowl with the cornflour till dissolved. Heat the rest of the liquid in a small saucepan, whisk in the diluted cornflour mix and simmer till thickened and the mix turns clear again while whisking constantly.
Let cool for a moment, then spread over the tartlets, also over the gaps between the sliced berries so it all holds together nicely. Chill till ready to serve.