Strawberry Custard Tarts by Lizzie King from Lizzie Loves Healthy Family Food

It’s a joy to welcome Lizzie King of Lizzie Loves Healthy Family Food cookbook to share her strawberry custard tarts.

Lizzie is a busy mum of three and nutritional health coach and this book brings together delicious, healthy recipes the whole family will love.

Over to Lizzie:

I’ve had a thing for French custard tarts since I was tiny. We lived opposite a Richoux patisserie, and they always had a mouth-watering display of pastries that we gazed longingly at.

So I wanted to make something with that creme patissiere flavour, and the juicy, fresh strawberry, but with goodies in. These are so simple you’ll never want to faff around with pastry and custard again!

20 MINS

MAKES 4 MINI-TARTS OR 1 X 20CM TART

Ingredients:

• 200g fresh strawberries, hulled
• and sliced

FOR THE CASHEW CREME

• 1 cup (135g) cashews
• 1 tbsp lemon juice
• 2 tbsp maple syrup
• 1 tsp vanilla extract

FOR THE ALMOND CRUST

• 140g almonds
• 20g butter, melted
• 2 tbsp maple syrup
• pinch sea salt

Method: 

Soak the cashews in a bowl of water for at least 1 hour. Preheat the oven to 180°C/350°F/Gas mark 4. Make the crust. Blitz the almonds in a food processor until you have fine crumbs. Pour in the melted butter, maple syrup and salt and blitz until mixed. Tip the mixture into four loosebottomed, mini-fluted tart tins or one 20cm tart tin and use fingertips to press and mould the pastry up the sides and into the bases of the tins. Bake for 10 minutes, until lightly golden.

Remove and leave to cool slightly. For the cashew crème, drain the cashews and put them in a food processor with the remaining ingredients. Whizz until you have a smooth and creamy mixture, and spoon over the almond crust. Use a knife to level out the surface, then lay sliced strawberries over the top in a pretty pattern.

You can buy Lizzie Cook’s book Lizzie Loves Healthy Family Food from Amazon.