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Quick Strawberry Tarts

MAKES: 12

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

  1. 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.

  2. Combine custard and fruche in a bowl. Evenly spoon mixture into cooled tart cases. Arrange strawberries on top.

  3. 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.

Recipe courtesy of Sydney Markets.

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