Strawberry custard tartlets

Ingredients

• 1 sheet ready-rolled shortcrust pastry, about 320 g
• 250 ml milk
• 2 egg yolks
• 45 g sugar
• 20 g cornstarch
• 1 tsp vanilla
• 15 g unsalted butter
• 300 g strawberries, hulled and sliced
• 2 tbsp apricot jam
• 1 tsp water

Let’s make it

1. Heat oven to 375°F (190°C). Cut pastry to line six 10 cm tartlet tins. Chill for 15 minutes.
2. Line each pastry shell with parchment and baking weights. Bake for 15 minutes, remove paper and weights, and bake for 5–8 minutes more until golden. Cool.
3. Whisk yolks, sugar, and cornstarch. Heat milk until steaming, slowly whisk into the yolk mixture, then return to the saucepan.
4. Cook over medium-low heat, whisking constantly, until the custard bubbles and thickens; cook for 1 minute more. Stir in vanilla and butter.
5. Cover the custard surface and cool for 30 minutes, then divide among shells. Arrange strawberries on top.
6. Warm jam with water and brush lightly over berries. Chill for 20 minutes before serving.