Caramel Custard and Strawberry Tarts
Recipe: #30825
October 29, 2018
Categories: Desserts, Snacks, Strawberry, Game/Sports Day, Oven Bake, Heavy Cream, Cobblers/Tarts, more
"From our Saturday newspaper The West Weekend."
Original is 21 servings
Ingredients
Nutritional
- Serving Size: 1 (19.3 g)
- Calories 93.2
- Total Fat - 9.8 g
- Saturated Fat - 6.2 g
- Cholesterol - 26.1 mg
- Sodium - 88.4 mg
- Total Carbohydrate - 1.6 g
- Dietary Fiber - 0.1 g
- Sugars - 0.7 g
- Protein - 0.2 g
- Calcium - 4.1 mg
- Iron - 0 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grease 11 holes of a 12 hole round based patty pan (1 1/2 tablespoon capacity).
Step 2
Place 11 cookies on an oven tray and cook in a moderate oven (180C) for about 3 minutes or until soft and remove from oven
Step 3
One at a time, carefully press a cookie, base-side up into each prepared pan hole and stand for 5 minutes and then remove and repeat with remaining 10 cookies.
Step 4
Combine custard and half the caramel in a bowl and mix well to combine and then spoon a heaped teaspoon into each biscuit case and then dollop with cream and fop with strawberries.
Step 5
Place the remaining caramel in a small microwave proof bowl and microwave on high (100 per cent) for about 12 to 20 seconds or until warm and drizzle warm caramel over tarts.
Step 6
TIP - tartlets are best filled just before serving as biscuits become soft on standing.
Tips
No special items needed.
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