Puff pastry is so versatile; there are so many different combinations out there! But puff pastry + strawberries + custard are the way to go! This makes approximately 18 mini tarts or 8 cupcake-sized tarts; here is my recipe.
Ingredients:
- 1 sheet of puff pastry, thawed
- Big handful of strawberries, chopped
- Dash of lemon juice
- 1 tbsp white sugar
- 2 tsp cornstarch
- 2 egg yolks
- 2 tbsp flour
- 1 cup milk (200ml)
- 2 tbsp butter (25g)
- 1/3 cup white sugar (75g)
Instructions:
Preheat oven according to puff pastry directions (mine was 220C). Lightly grease a mini or regular sized muffin pan.
Whilst the puff pastry is defrosting, combine milk, flour and sugar in a microwave-safe bowl, whisk thoroughly
Place the bowl in the microwave for about 30 seconds, remove it and whisk again
Once the mixture is cooled down, add in the egg yolks. Stir fast to ensure that the eggs don't become scrambled!
Put the mixture in the microwave again for 1 minute. Remove the bowl, whisk thoroughly, and microwave again for 30 seconds (At this point, the custard should be relatively solid)
Whisk in the butter and place the mixture in the fridge, allowing it to cool
Whilst the custard is in the fridge, dust a clean surface with flour and begin cut small or large circles in the puff pastry.
Place these puff pastry circles into the muffin tins, pressing down so they are like cupcake liners.
Begin scooping 1-2tbsp of custard per puff pastry. If there is custard cream leftover, evenly divide it amongst the pastries or have a small little taste test (like I did!)
Bake in the oven according to puff pastry directions or until the pastry is golden brown.
Whilst in the oven, combine strawberries, 1 tbsp sugar, cornstarch and lemon juice in a pan on low heat. Continuously stir the strawberry syrup until the strawberries begin to dissolve and form a jam consistency
Light drizzle this strawberry syrup on top of the cooled down puff pastries, serve and enjoy!
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