For the pastry:
Amounts depend on batch size.
- Butter
- Salt
- Egg
- Sugar
For the custard:
- 3 egg yolks
- Milk
- Flour
- Sugar
Instructions:
- For the pastry, beat the butter and sugar together with a whisk.
- Add eggs to the mixture
- Add a pinch of salt.
- Mix the ingredients together until it has formed a dough. Then roll it out on a flat surface, making sure to flour the surface before hand. Roll until the dough is about half a cm in width.
- Using a cookie cutter, cut the dough into circles and then place in a baking tray.
- Pre-heat the oven to 180 degrees and bake for about 25 minutes.
- TIP: When placing the dough in the baking tray, placing a small item (some people use cherry stones wrapped in parchment paper) in the middle of the dome helps to hold shape.
- Whilst the dough is cooking, start on the custard.
- Beat the 3 egg yolks with the caster sugar until it is almost white. This will take about five minutes but is much quicker with an electric whisk.
- Boil your milk in a pan until it begins to bubble.
- Once the milk is bubbling, pour it in with the egg yolk and sugar.
- To make the custard thicker, add as much flour as necessary.
- Once the pastry has finished cooking, leave it to cool.
- Once it has cooled, pour the custard into the domes in the pastry.
- Refrigerate until the custard has hardened.
- Slice up the strawberries into the necessary shapes and arrange them on top of the tarts.
- Keep refrigerated until you're ready to eat.
