Strawberry Tartlets -

Strawberry Tartlets

Ingredients

225 ml (8 fl oz) milk
1 vanilla pod or ½ teaspoon vanilla essence
2 egg yolks, plus 1 whole egg, beaten, to glaze
50 g (2 oz) caster sugar
1 tablespoon plain flour, sifted
450 g (1 lb) puff pastry, thawed if frozen
450 g (1 lb) fresh strawberries, halved lengthways
3 tablespoons redcurrant jelly

Details

Makes: 8

Method

1 Place the milk in a saucepan with the vanilla pod or essence, and bring to the boil. Remove the pan from the heat and leave to stand for 20 minutes. Remove the vanilla pod, if using (pat dry and store for future use).

2 Whisk together the 2 egg yolks and all but 1 teaspoon of the caster sugar until pale and thick, so that the mixture leaves a trail when the whisk is lifted. Whisk in the flour.

3 Gradually whisk the vanillaflavoured milk into the egg mixture and then return it to the saucepan. Place over a low heat and stir constantly for 10 minutes, until the custard thickens. Sprinkle the surface of the custard with the reserved sugar to prevent a skin forming. Leave to cool.

4 On a lightly floured surface, roll out the pastry to a thickness of 5 mm (¼ inch). Using a 9 cm (3½ inch) cutter or a small saucer as a guide, cut out 8 circles.

5 Using a 7 cm (3 inch) cutter, mark a circle 1 cm (½ inch) from the edge of each pastry circle. Knock up the edge of each circle with the tip of a sharp knife.

6 Brush the pastry circles with beaten egg to glaze, and place in a preheated oven, 230˚C (450˚F), Gas Mark 8, for 15 minutes, until well risen and golden brown. Cool on a wire rack.

7 Run a knife around the inner circle and press down gently to make a small dip. Spoon some of the custard into each tartlet and arrange the strawberries on top.

8 Warm the redcurrant jelly in a small pan over a low heat and brush over the strawberries. Serve with cream, if liked.

PREPARATION TIME: 25 MINUTES, PLUS 20 MINUTES STANDING TIME
COOKING TIME: 25 MINUTES
OVEN TEMPERATURE: 230˚C (450˚F), GAS MARK 8

Related food category:

• Small Cake