Strawberry Custard Tarts For Any Party

These yummy custard tarts are perfect to serve at any party! You can enjoy them with fresh berries on top of the fresh homemade custard.

First whip up the pastry tart dough with a few simple ingredients.

Rich Tart Pastry*

1 1/4 cups flour
1/4 cup sugar
1/2 cup cold butter
2 egg yolks, beaten
1 tbsp. ice water

*Better Homes and Gardens New Cook Book

Instructions

Mix together the flour and sugar. Cut in the butter with a pastry cutter or a food processor until the pieces are pea sized. In a separate bowl stir together the egg yolks and ice water. Gradually stir the egg yolk mixture into the flour mixture, gently kneading with your fingers until a ball forms. Cover the dough with plastic wrap and chill for 30 to 6o minutes until the dough is easy to handle.

Turn the dough out onto a floured surface, flatten, and roll the pastry dough into a circle. Use a small glass or cookie cutter to cut out dough rounds to make your tarts.

Place each dough round into your tart pan, forming a small edge around each tart. Prick the bottoms of each pastry shell and bake at 450 degrees for 8-12 minutes until golden. Cool on a wire rack.

Sweet Pastry Custard*

1/2 cup sugar
4 tsp. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract
2 cups half & half or light cream
4 egg yolks, beaten

*Better Homes and Gardens New Cook Book

Instructions

In a saucepan, stir together the sugar, cornstarch and salt. Gradually add the half & half or cream. Cook and stir until thickened and bubbly, cook 1 more minute. Slowly stir the hot mixture into the beaten egg yolks and return the mixture to the saucepan. Bring to a gentle boil, reduce the heat and cook and stir for 2 minutes. Remove from the heat and strain the mixture into a bowl. Add the vanilla extract. Place the bowl of pastry custard in a bowl of ice water to chill for 5 minutes, stirring occasionally. Cover with plastic wrap and chill for 4 hours or until cold.

These delicious sweet custard tarts are a fun addition to a buffet table and dessert spread. I accented my tarts with fresh cut strawberries and raspberries. Best of all, they are bite sized!