Strawberry Custard Tart

Strawberry Custard Tart



2 large egg yolks

1 large whole egg

115g golden caster sugar

2 tbsp cornflour

400ml full fat milk

180g strawberry jam

2 tsp vanilla extract

1 sheet of ready to roll puff pastry


Serves 12

  1. Lightly grease a 12 hole muffin tin.


  1. Mix egg, yolks, cornflour & sugar in a bowl. In a saucepan, gently warm the milk and add the vanilla extract.


  1. Pour half of the warmed milk into the bowl and stir until smooth. Transfer the mixture to the saucepan and set the temperature to a medium heat. Stir continuously until mixture thickens.


  1. Pour into a bowl to cool and cover with cling film.


  1. Roll out pastry sheet and cut in half. Place one half on top of the other. From the shorter side, roll pastry tightly to form a log shape. Cut into 12 even-sized rounds.


  1. Lightly flour surface and roll each round into a disc (roughly 10cm) and press discs into the muffin tray holes.


  1. Spoon in 1 tbsp of strawberry jam and cover with the cooled custard mixture.


  1. Using the ThermaFlow® fan setting, bake at 180°C for 20-25 minutes until golden.


  1. Serve with fresh strawberries.