Custard Tart with Stewed Strawberries

Custard Tart pre-strawberry sauce

I have to admit that I’m a bit of an instant custard addict (when no one is looking)…I will eat bowls of it, sprinkled with cinnamon or cocoa powder or slithers of apple or chopped dates or crystallized ginger or a dollop of nutella or poured over crushed biscuits…

The taste & texture or real custard is far superior but takes a bit longer than the time it takes for water to boil. However, this tart is definately worth the endeavour.

Makes 6

Pastry Case

125g puff pastry

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp sugar

Custard
1/2 cup soy milk
1 egg yolk
2 tbsp sugar
1 tsp cornstarch, sifted

1 tsp vanilla

1 tsp ground nutmeg

Strawberries

2/3 cup strawberries, sliced

1 tbsp lemon juice

1 tbsp water

1 tbsp sugar

1 tbsp jam (I used damson)

½ tsp powdered ginger

Icing sugar to serve

1. In a small saucepan, bring the milk to a boil.  In the meantime, combine the yolks, vanilla, sugar and cornstarch together and whisk in a heavy bottomed saucepan.

2. Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3. Strain the mixture back into the saucepan to remove any egg that may have scrambled.  Place the pan   over medium heat and whisk vigorously (without stopping) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).

4. Scrape the custard into a small bowl and set it in an ice water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth. Stir until it has completely cooled.

5. Preheat the oven 375 F/190 C/gas mark 5 & lightly grease 6 of the 12 holes of a muffin tray.

6. Roll out the puff pastry & cut it in half. Sprinkle the sugar and spices onto one half and then place the other one on top of it.

7. Fold up the pastry and roll out again. Form into a log shape & slice into 6.

8. Roll each round to about 10cm diameter and press into the muffin tin.

9. Spoon in cooled custard & dust with nutmeg. Bake for 20-25mins

10. Leave in the tin for 5mins before transferring to a wire wrack.

11. For the stewed strawberries, place all the ingredients in a sauce pan. Heat gently & stew for about 5 mins. Once cooled, carefully arrange over the top of the tart.

This tart is great served hot or cold.




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