1.Preheat oven to 200°C. Oil two holes of a 12-hole (⅓-cup) muffin pan.
2.Cut pastry in half crossways. Lightly spray one of the pastry halves with oil, then fold in half; cut pastry into four. Firmly press pastry strips into pan hole overlapping each other to cover hole, spray lightly with oil to stick pastry strips together. Repeat with remaining pastry.
3.Bake cases for 5 minutes or until pastry is browned lightly.
4.Meanwhile, heat milk until hot. Whisk egg, sugar and extract in a small bowl; gradually whisk in hot milk. Pour custard into pastry cases. Bake for 15 minutes or until set. Stand tarts for 5 minutes before transferring to a wire rack to cool.
5.Combine strawberries, pomegranate and molasses in a small bowl. Serve tarts topped with strawberry mixture.
The tarts can be made a day ahead; store in an airtight container in the fridge.Note