Quick Strawberry Tarts
TOTAL TIME: 32 MINUTES
12 frozen sweet shortcrust pastry tart cases
⅓ cup thick reduced fat custard
150 g tub French vanilla frûche
250 g small strawberries, hulled and halved lengthways
⅓ cup apricot conserve
Preheat oven to 180°C/160°C fan forced. Place frozen tart cases onto a baking tray lined with baking paper. Bake for 10 to 12 minutes until pastry is light golden. Set aside to completely cool.
Combine custard and fruche in a bowl. Evenly spoon mixture into cooled tart cases. Arrange strawberries on top.
Place apricot conserve in a small heatproof bowl. Microwave on high for 10 to 15 seconds until warm. Brush apricot conserve over strawberries and serve.