Shane cooks

Strawberry Custard Tarts

Strawberry Custard Tarts
Preparation time:
30 minutes
Cooking time:
20 minutes

Beautifully crisp buttery pastry filled with velvety vanilla custard topped with fresh homegrown strawberries, Shane Smith’s strawberry custard tarts are a decadent summer treat. Perfect finger food for picnics in the park, this delightful dessert is effortless to rustle up thanks to our kMix stand mixer.

  • Ingredients

    For the sweet pastry:
    • 125g butter
    • 125g caster sugar
    • 1 medium egg
    • Dash vanilla extract
    • 250g plain flour
    For the filling:
    • 4 medium egg yolks
    • 70g caster sugar
    • 1 vanilla pod or 1 tsp extract
    • 30g plain flour
    • 2 tbsp cornflour
    • 280ml milk
    To garnish:
    • 24 medium strawberries
    • Edible flowers
  • Method

    For the sweet pastry:
    • In your Kenwood stand mixer fitted with the kbeater attachment, cream the butter and sugar until soft.
    • Add the egg and vanilla and mix.
    • Scrape down the sides and add the flour.
    • Mix to combine, wrap & chill for 30 mins.
    • Grease & dust six 4” tart tins with butter and flour.
    • Roll the rested pastry on a floured work surface to about ½ cm in thickness.
    • Cut out six 5 ½cm discs and line the tart tins. Chill for 10 mins
    • Preheat the oven to 180C/160C fan.
    • Line the tart rings with parchment and fill with baking beans.
    • Blind bake for 12 minutes or until lightly golden brown.
    • Remove the baking beans and return to the oven for 6-8 minutes or until golden brown all over.
    • Set aside until needed.
    For the filling:
    • Split and scrape the seeds from one vanilla pod and add to the milk and heat until hot but not boiling, remove and allow to infuse for 5 minutes.
    • Whisk together the yolks, sugar, flour and cornflour.
    • Strain the vanilla-infused milk over the eggs and mix.
    • Place back in a clean saucepan and stirring continuously, cook over a medium-low heat for 5 minutes or until thick, use a whisk at the end to remove lumps.
    • Place in a container, pop a layer of clingfilm directly on top to prevent a skin forming and chill for a few hours.
    To serve:
    • Fill the pastry cases with the vanilla custard and top with a load of seasonal sweet strawberries and edible flowers and simply enjoy.

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