TIME FOR
FOOD + DRINK
TEA
INFUSE YOUR FAVOURITE FLAVOURS AND CREATE A TEA-LOVER ’ S DELIGHT
Strawberry Custard Tarts Recipe by : Baking Mad
Prep time : 30 minutes Cook time : 45 minutes Serves : 4
Ingredients :
For the pastry base :
• 320g shortcrust pastry ( ready to roll )
For the custard :
• 275ml double cream
• 1 tsp vanilla bean paste
• 4 strawberry and mango fruit tea ( teabags )
• 10g Billington ' s unrefined golden caster sugar
• 3 egg yolks
• 1 tsp cornflour
For the topping :
• 200g strawberries
For dusting :
• Silver Spoon icing sugar
Method :
1 . Preheat the oven 180 ° C ( 160 ° C fan / Gas Mark 4 )
2 . Roll out the pastry and line four individual 10cm tartlet tins , trimming any excess pastry that overhangs the sides .
3 . Lightly prick the base of the pastry with a fork and place in the fridge for 15 minutes to prevent shrinkage when baking .
4 . Once chilled , fill the tart tins with baking paper and baking beans and bake for 10-12 minutes . Remove the baking paper and bake for a further 10- 12 minutes , until the base of the pastry is dry , crisp and golden in colour .
5 . Leave the tarts to one side to cool .
6 . To make the custard : heat the cream in a saucepan over a medium heat until it reaches boiling point , then add the teabags and remove from the heat to stew for a few minutes .
7 . In a separate bowl , beat together the caster sugar , vanilla bean paste , egg yolks and cornflour until light and fluffy .
8 . Squeeze the teabags to release any excess flavour and remove the teabags from the cream . Pour half of it in with the egg mixture and blend together .
9 . Add the egg mixture back into the saucepan with the remaining cream and heat gently for 1-2 minutes , continuously stirring until the custard begins to thicken .
10 . Once thickened , allow the custard to cool and chill in the fridge .
11 . Pipe the cooled custard into the pastry cases , top with some sliced strawberries and dust with icing sugar .
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