I have embedded the recipe links in the above statement but for ultimate convenience, I have condensed the recipe into the following. You can refer to the individual posts for step-by-step picture reference!
(makes 16 palm sized tart crusts)
For tart crusts
250g cake ﬂour
150g unsalted butter
60g fine/caster sugar
1 large egg
60g almond meal (ground almond)
For custard (note: fills about 25 tarts)
1/2 vanilla bean pod or 1 tsp homemade vanilla extract
3 egg yolks
40g plain flour
1. To make basic tart crusts, cream together butter and sugar. Add in flour, almond meal. Form a dough with the addition of egg. Refer to step by step instruction and pictures here
2. To make custard, beat yolks with sugar and add in flour. Heat milk with vanilla pod and once hot, remove from fire and stir in flour mixture. Return to fire and cook over small flame till mixture is thick. Add in butter and stir till dissolved. Chill in fridge till cold.
3. To assemble, place 1 tbsp of custard into shell and top of with sliced strawberry!
The tart crust will start to soften once custard is placed on them. To prevent the biscuit from going all soggy, you can glaze the tart shells with chocolate or simply assemble the tarts just before serving.
1 tbsp of custard per tart is more than sufficient! The strawberry is quite heavy (as I used 1 whole strawberry) and it will sink slightly into the tart. Too much custard will result in custard spill-over.
Use any seasonal fruits you love - more than often, berries are fantastic with custard.