Wild strawberries are the perfect filling for these dainty tarts, if you can find them. Conventional strawberries (the smaller the better) or raspberries will also work just fine.
Custard and strawberry tarts
6 to 12 tarts
- 2 tbsp custard powder , such as Bird's Custard Powder
- 2 tbsp granulated sugar
- 1 cup 35% cream
- 1/2 cup homogenized milk
- 2 tbsp orange liqueur , optional
- 1 tsp vanilla
- 1 cup small strawberries or raspberries
- 8 homemade tart shells , or 12 store-bought
- In a heavy-bottomed saucepan, whisk custard powder with sugar. Gradually whisk in cream, milk and orange liqueur. Cook over medium heat, stirring frequently with a wooden spoon, until mixture comes to a boil, 3 to 4 min. Then stir constantly until custard is very thick, about 2 more min.
- Remove from heat and stir in vanilla. Use right away or, if making ahead, pour into a large bowl. Press a piece of plastic wrap directly on surface to prevent a skin from forming. Refrigerate up to 2 days.
- To serve, mound berries in baked tart shells. If strawberries are large, coarsely chop. Then spoon enough custard overtop of berries to just cover. If custard is cold, stir before using. Custard thickens as it sits, so you may have to thin with more liqueur or milk.
Nutrition (per serving)
- 2.7 g,
- 14 g,
- 11.5 g,
- 70.8 mg.