Custard & Berry Tarts
Gluten Free Shop
So easy and will definitely impress your guests!
Lincoln Bakery Sweet Pastry Shells – 60mm
Orgran Gluten Free Instant Custard Mix – enough to make 1 cup of custard
Fresh berries – we used blueberries, raspberries and strawberries. Other options include kiwifruit mandarin segments and grapes – as much as you can fit on.
Jok N Al Orange Marmalade – approx.3 heaped tbs.
No work is required with the pastry shells. Simply open them and they’re ready to use.
Make your custard following the packet instructions. Only about 1 cup of custard is required but you could make more for tasting during the preparation process - that’s what we did!
Put the custard in the fridge so its nice and cold and then remove once ready and fill each pastry shell to just shy of the top.
Once the custard is in the shells then place your berries on top. We found that the blueberries and raspberries were small enough that they could be placed on top of the custard as is, but the strawberries had to be sliced up. We cut 5-10mm from the top of the strawberry (far end of the stalk) and placed that in the middle of the tart. We then surrounded the strawberry with blueberries and raspberries
Make a glaze to brush over the tarts to create a glossy look. Place 2-3 heaped tablespoons of the jam in a saucepan and heat on the stove on a medium heat. Add a teaspoon of water to thin the marmalade out even more. Remove from the heat and brush the syrup over the berries being careful to not brush on and marmalade rind.
Admire your creation, find a nice relaxing spot, sit down, eat and enjoy!