There seems to an abundance of luscious strawberries all around. Frankly, I am enjoying this cool weather as much as I enjoyed making these recipes last weekend. This easy one tastes of light custard, crisp chocolate base and tarty berries.
Want to try these? Here’s what you’ll need.
For the Base (Makes 8 4-inch tarts or 4 6-inch tarts):
The base recipe comes from Nigella Lawson’s How to be a Domestic Goddess.
1 cup plus 2 tbsp cake flour
2 tbsp cocoa powder
2 tbsp ground sugar
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 large egg yolk, lightly beaten
1 tbsp ice water
8 4-inch tart pans
For the filling:
1 cup milk plus 3 tbsp
2 tbsp vanilla custard powder
2 tbsp sugar
2 tbsp cream cheese (optional)
4 oz milk chocolate
2 cups of strawberries, washed, dried, hulled and sliced
In a large bowl, mix together salt, sugar flour and cocoa powder. With your hands, break in first the butter, then the egg yolk and finally the ice cold water and mix to combine. Wrap in plastic and refrigerate for an hour.
In a cup, mix 2 tbsp milk and 2 tbsp of vanilla custard powder. In a pot, over medium heat, boil 1 cup milk and sugar. As soon as it comes to a boil, mix in the custard mixture. turn off the heat as soon as it thickens. Pour into a cup or jug and cover with plastic wrap to keep it from forming a thick layer on top. Refrigerate while you bake your base.
Cut your dough in 8 equal pieces and roll out into 5 inch circles. (Note: If you’re using 6 inch tart pans, you would divide them into 4 balls and roll out 7 inch circles.) Neatly align the tart pans, poke the base with a fork and freeze the little tarts for 20 minutes (this keeps them from rising unnecessarily). Now is the time to turn on your oven at 170 C. Once frozen, bake your tarts for 10-15 minutes. Once baked, cool them on racks.
Melt the milk chocolate in the microwave. Bring out the custard from the fridge and mix in your cream cheese (optional). Pour equal amounts of custard into your tarts.
Then make swirls of melted milk chocolate in them with a chopstick or toothpick. Refrigerate the tarts for another hour or until the custard has set.
Finally, just before serving, top the tarts with sliced fresh strawberries, sprinkle some icing sugar dust on top and well, serve!
Happy Baking! Thank you for reading.