April 12, 2019

Custard tarts with strawberries

Hello Friday, do you have your plans for weekend? Are you off or on? Can you already feel the spring in the air. Do you drive with your window half open? Can you see flowers blooming. (I feel sorry for allergy sufferers) Can you hear birds tweeting? Can you feel warm sun on your skin yet? After another crazy week, today I baked super round and delicious tarts with custard feeling cover with fresh strawberries. 


  • 225g plain flour
  • 150g unsalted butter + extra for greeting a tin
  • 50g caster sugar
  • pinch of salt
  • 2 medium eggs
  • dry rice
  1. Butter cut into cubes and combine with flour and sugar using your hands. When the mixture will become grainy like sand add pinch of salt and 2 eggs. Put into the fridge for approx. 20 min.
  2. Knead until you will get a firmed ball.
  3. Prepare 10 small tartlets tins. Smear with butter.
  4. Take the pastry out of the fridge and by using a knife divide to 10 pieces.
  5. Roll all chunks into small balls and roll out the dough and cover each tin carefully carving eggs. Repeat with all tins.
  6. Turn on the oven - 180°C.
  7. Cut baking paper into squares big enough to cover dough in each tin. Fill up with dry rice.
  8. Bake for 20 min. Thank remove rice and the baking paper. Bake for another 5 min until golden.
  • 250 ml milk
  • 1 vanilla pod
  • 3 egg yolks
  • 40g flour
  • 100 ml whipping cream
  • 20g + 60 g sugar
  1. In the small pan, on the low heat, warm up milk with spited vanilla pod.  
  2. Beat 20g of sugar and egg yolks together using a scutcher. Pour mixture over the milk constantly wishing.
  3. To the pot add flour and combine well all together, wait until thickened.
  4. Chill in the fridge.
  5. In a bowl whip cream add sugar. At this stage be carful not to get the cream over done.
  6. By using spatula combine mixture from the fridge with cream.
Make it together:
  1. Take a ready, chilled tart and fill it up with custard.
  2. Pick best shaped strawberries and cut thinly with knife or if you have with mandolin.
  3. Place strawberries on the top of the custard - here use your best skills to make them pretty.
  4. Garnish with mint leaf, optionally you can dust with some icing sugar.

Mostly I don't eat fruit apart of berries. I simply love them as they are so beautiful, wild and tasty. There is a bunch of recipes I have in my little notebook which I will share with you in the future. I hope you'll like it. Have a great weekend you all.

Myniowska xxx

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