Quick Mini Strawberry Custard Tarts
Delightful mini tarts filled with creamy custard and topped with fresh strawberries, perfect for any occasion.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package of mini pastry shells
- 1 cup fresh strawberries, sliced
- 1 cup milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- Whipped cream (for serving)
Instructions
- Preheat your oven according to the package instructions and begin your baking adventure by placing the mini pastry shells in the oven. Bake them until golden brown, then let them cool completely.
- Whisk together milk, sugar, and cornstarch in a medium saucepan. Heat this mixture over medium heat, stirring continuously until it thickens.
- Combine egg yolks and vanilla in a separate bowl, whisking until well mixed.
- Temper the egg mixture by gradually adding the warm milk mixture while whisking continuously. Return the mixture to the saucepan.
- Thicken the custard by continuing to cook and stir until smooth and creamy.
- Fill the pastry shells with custard and top with sliced strawberries. Add a dollop of whipped cream before serving.
Notes
Best when enjoyed fresh, but can be stored in the refrigerator for up to 2 days. Keep custard and pastry separate if holding for later.
Nutrition
- Serving Size: 1 tart
- Calories: 175
- Sugar: 11g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg