Strawberry Custard Tarts
Annabel Langbein Media
- Prep time:
- 10 mins
- Makes:
- 8
- ½ cup mascarpone
- 1 cup store-bought vanilla custard
- finely grated zest of ½ a lemon
- 8 x 9-10cm diameter cooked sweet pastry cases
- strawberry slices
- a little sieved raspberry jam, to glaze
To make the filling, place mascarpone in a bowl and stir in 2 tbsp of the custard to soften it a little. Stir in remaining custard and the lemon zest.
Spoon into cooked sweet pastry cases. Top with strawberry slices and brush with a little sieved raspberry jam to glaze.
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