Strawberry Custard and Cream Tartlets with a homemade buttery shortcrust, a fantastic dessert made from scratch for every occasion. These little beauties are very easy to make, and use fresh and simple ingredients. The vanilla custard is rich and silky and pairs beautifully with the light cream. The strawberries are so juicy and sweet, what a dessert this is! Best summer dessert!
To make the pastry, sift the flour into a large bowl.
Cut the butter into cubes, and add it to the flour.
Rub them together using your fingertips until the mixture resembles breadcrumbs.
Add the sugar and mix everything well.
Add an egg yolk and water, and knead everything gently into a dough.
Use a rolling pin to roll the dough, then use either a large cup or a round cookie cutter to cut out 12 rounds.
Butter and grease a 12-hole muffin tin.
Preheated the oven to 180 degrees Celsius (350 Fahrenheit).
Arrange each round into a muffin hole, pressing down gently so that the dough fits in perfectly.
Use a fork to prick the dough in a few places.
Cover each hole with kitchen foil, then fill with baking beans or dry pulses.
Bake for 10 minutes, then remove the foil and pulses, and bake uncovered for a further 5-10 minutes or until golden.
Leave aside to cool.
To make the custard, beat the egg yolks with the sugar until pale yellow and silky.
Heat up half of the milk and the vanilla extract until just warm, the mix the cornflour with the other half of the milk.
Pour the cornflour milk over the vanilla milk.
Gradually pour the milk over the egg mixture, whisking well.
Transfer everything back to the pan set over a low to meadium heat, whisking continuously until the custard thickens.
Remove from the heat and leave to cool.
To assemble the tarts, fill each pastry cup with custard.
Beat the double cream until it holds stiff peaks, then add it to a piping bag fitted with a star nozzle.
Top the custard with cream, then decorate with slices of fresh strawberries.