Strawberry Custard Tartlets Recipes

STRAWBERRY CUSTARD TARTS

Steps:

• Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
• Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line eight 9.5cm (4 inch) [amazon_link id="B00022447G" target="_blank" ]loose bottom tart tins[/amazon_link] with the pastry, making sure to press into the sides, and trim the excess. Prick all over the base of each tart with a fork. Refrigerate for 15 minutes.
• Preheat the oven to 180 celsius (355 Fahrenheit) and line the tarts with baking paper or foil and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.
• Place the milk and vanilla seeds and pod in [amazon_link id="B0030EG30O" target="_blank" ]small saucepan[/amazon_link] over a medium high heat and bring to just below boiling point. Turn the heat off and leave to infuse for 30 minutes. To make the vanilla pastry cream filling, whisk the egg yolks, sugar and flour in a bowl until well combined. Remove the vanilla pod and return the pan to a medium high heat and just before it starts to boil remove the saucepan from the heat. Gradually whisk the hot milk into the egg yolk mixture until all the milk has been added and the mixture is well combined. By gradually adding the milk this will minimise the risk of the eggs curdling. Return the mixture to the saucepan, and cook, whisking constantly, over medium heat until thickened and the mixture is thick and glossy. Strain through a fine mesh sieve into a bowl (this step is optional but will help ensure a smooth custard) and cover with plastic wrap to prevent skin forming and refrigerate until cold.
• Just before serving fill each tart with custard and top with the sliced strawberries. Combine the jam and boiling water in a small bowl and use a pastry brush to brush the jam mixture onto the strawberries.

STRAWBERRY CUSTARD TARTLETS..

Steps:

• Preheat the oven to 180c/350f. Grease your patty tray ,you only need 9 spaces to grease with little butter.
• for tartlet shells , in a large bowl shift in the flour, cornstarch ,add the butter . Rub altogether till it looks like bread crumbs ,add to that the caster sugar stir in well . add sufficient water to make a soft dough.
• Roll out the dough to about 1 cm in thicken , and with a round pastry cutter (I used a medium size cutter) cut out 9 circulars. place on to your patty tray , pierce the dough with a fork a few times ,so your pastry won't raise. Bake in your preheated over for about 8 minutes until lightly golden colour .Once ready leave to cool .
• For the custard...in a small pot heat the milk to just under boiling point .Whisk the egg yolks in a bowl, add the sugar, pinch of nutmeg and vanilla extract and whisk again ,use a electric mixer hand held one . Then whisk in the hot milk to the egg mixture into the bowl . Pour back out into the pot back on to a low heat on the stove and keep stirring . With a tablespoon take out from mixture 2 spoon fulls ,add to the cornstarch in a cup . Mix to a paste and add back to the pot of custard to thicken up ,constantly stirring when thicken remove from heat and leave to cool down ..
• In a small bowl melt the chocolate , in the microwave for about 10 to 15 seconds , then with a pastry brush . Dip the brush into the chocolate and spread the hot chocolate onto the base of your pastry shells . Don't be shy with the chocolate make sure you brush plenty on ,and leave to cool.
• Put the 2 spoonful of jam into small bowl and heat in the microwave for 15 seconds , strain that so the jam has no bits in it and set a side . Wash and slice the strawberries. place all the pastry shells on to a plate , and fill with the cooled custard , dip each slice of strawberry into the jam glaze and place on top of tartlet usually one whole sliced strawberry to each tartlet . And there you have it a nice little treat especially coming up to Valentines.... I hope you enjoy these little goodies as much as my family and I do .... :)