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Recipe

Mini fruit and custard tarts

These delicious mini fruit and custard tarts are incredibly easy to make, but will make you the star of your next dinner party. Could dessert get any cuter?

By Nici Wickes
  • 12 mins cooking
  • Makes 20
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Ingredients

  • 250 gram flaky puff pastry – rolled to 7mm thick
  • 1 cup store-bought custard
  • 150 millilitre cream, whipped
  • strawberries, raspberries or freeze-dried fruits
  • icing sugar to dust

Method

  • 1
    Preheat oven to 180°C. Line a tray with baking paper and have another tray on hand.
  • 2
    Use a cookie cutter to cut the pastry into 5-7cm circles, and lay these on the baking paper-lined tray. Cover with another sheet of baking paper, then the second baking tray. Bake for 8-12 minutes or until the pastry is golden brown. Keep an eye on your trays from 8 minutes onwards – aim for just this side of burnt as it will give the pastry a wonderful nutty, caramelised flavour. Cool and store in an airtight container until required.
  • 3
    When ready to serve, top with a dollop of custard, cream and fruit, and dust with icing sugar. Serve with bubbles, of course!

Notes

To re-roll or store offcuts/scraps of flaky pastry, rather than bringing it together in a ball as you would with short pastry, brush surfaces so they’re free of flour and layer them up. This keeps the all-important layers intact and you’ll get good puff from it.

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