Strawberry and pomegranate custard tarts
These gorgeous strawberry and pomegranate custard tarts are easy to make, creating a beautiful dessert that you can enjoy any night of the week.
- 10 mins preparation
- 20 mins cooking
- Serves 2
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Ingredients
Strawberry and pomegranate custard tarts
- 1 (sheet) fillo pastry cooking-oil spray
- 2/3 cup (160ml) low-fat milk
- 1 egg
- 2 teaspoon caster (superfine) sugar
- 1/2 teaspoon vanilla extract
- 6 small_piece strawberries (75g), quartered lengthways
- 40 gram fresh pomegranate seeds
- 1 teaspoon pomegranate molasses
Method
Strawberry and pomegranate custard tarts
- 1Preheat oven to 200°C. Oil two holes of a 12-hole (⅓-cup) muffin pan.
- 2Cut 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.
- 3Bake cases for 5 minutes or until pastry is browned lightly.
- 4Meanwhile, 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.
- 5Combine strawberries, pomegranate and molasses in a small bowl. Serve tarts topped with strawberry mixture.
Notes
The tarts can be made a day ahead; store in an airtight container in the fridge.
