Strawberry Custard Tartlets

Oct 29, 2009
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  • 175 gm plain (all-purpose) flour
  • 5 ml ground cinnamon
  • 75 gm butter, diced
  • 15 ml caster sugar
  • 1 egg yolk
  • Cold water, to mix
  • 200 gm of custard
  • 15 ml orange juice
  • 15 strawberries
  • 45 ml redcurrant jelly
  • 20 ml water


  1. In a bowl, sift the flour and cinnamon. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
  2. Add in the egg yolk and enough cold water to form firm dough.
  3. On a lightly floured surface knead gently. Wrap in Clingfilm (plastic wrap) and store in refrigerator for 30 minutes.
  4. Roll out and use to line 15 sections of tartlet tins. Prick the bases with a fork.
  5. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes. Transfer to a wire rack to cool.
  6. In a separate bowl, blend the custard with the orange juice and spoon into the cases.
  7. Top each with a halved strawberry. Melt the redcurrant jelly in the measured water and brush all over the surface of each tartlet.
  8. Chill until ready to serve.

The Summer Dessert

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