Strawberry and Custard Tart Ingredients: 40 g 1,2 once caster suger. 15 ml oil. 220g packet of filo pastry. 2 egg yolks. 250 g fromage frais. 30 ml singel cream. 200 g small strawberries. hulled and thinly sliced. Directions: Preheat the oven to 200c. Lightly brush six 9 cm round, fluted tartlet tins with oil. Using a saucer as a guide cutout sixteen 14 cm circles from the filo pastry. Line each tin with a circle of pastry with pressing the pastry into the flutes around the sides. Brush lighty with the remaining pastry circle. Bake in the oven for 15 min or until the pastry is lighly browned. Beat the egg yolks with the fromage frais, cream and remaining suger. Spoon into the cases and bake for a further 8-10 min until very lightly set. Transfer to wire cooling rack and leave to cool. The custard still feels soft once baked, but firms up as it cooks. Arrange the strawberries in the centre of each case and chill until required to serve. Transfer the tartlets onto six individual serving plates. Download This Recipe