Strawberry tarts

Name: Strawberry tarts
Total time: 3600 s
Yield: 12 tarts
Cuisine: British
Ingredients: 1.5 cups strawberries; 12 mini pie shells; 1/8 cup strawberry jam; 1.5 tbsp water; 2 egg yolks; 3/4 cup milk; 1 tsp vanilla extract; 1/4 cup sugar; 1.5 tbsp cornstarch; 1/4 tsp salt; 1 tbsp butter

sjs2020 @sjs2020

My sister in law makes the best tarts. I attempted some today. Not as good as hers but still yummy

sjs2020 @sjs2020

My sister in law makes the best tarts. I attempted some today. Not as good as hers but still yummy

Saved

Ingredients

1 hr

12 tarts

1.5 cupsstrawberries
12mini pie shells
1/8 cupstrawberry jam
1.5 tbspwater
2egg yolks
3/4 cupmilk
1 tspvanilla extract
1/4 cupsugar
1.5 tbspcornstarch
1/4 tspsalt
1 tbspbutter

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Steps

1 hr

1

Preheat your oven to 375 degrees F. Place your mini pie shells on a baking sheet. Bake for 10 minutes. Let cool completely
2

In a medium saucepan over medium heat, whisk together egg yolks, granulated sugar, cornstarch and salt. Add in milk 1/4 cup at a time, whisking well after each addition until the mixture is completely combined.
3

Continue to cook over medium heat, whisking constantly to make sure the bottom doesn't burn, until the custard gently bubbles and begins to thicken.
4

Take the custard off the heat, and add in the butter and vanilla extract. Whisk them in well
5

Pour the thickened custard cream into the cooled tart crust. Cover the custard tart with plastic wrap, placing it directly on the surface to prevent a skin. Refrigerate the tart for at least 4 hours up to overnight
6

In a small saucepan over low heat, stir together the strawberry jam and water until the jam is loosened up.
7

Just before serving, arrange sliced strawberries on top of custard filling and carefully remove the sides from the tart pan.
8

Gently brush the strawberry jam over the strawberry slices