40 minutes

For the pastry:
Pastry flour, a few less than 2 cups
Sugar, 3 tbsp
Egg, 1
Butter, 2,1 oz
Vanilla essence, 1 tbsp
Salt, a pinch

For the lemon custard:
Milk, 1 cup
Flour, 1,7 oz
Eggs, 3
Sugar, 3/4 cup
Zest and juice of 1 lemon

For the topping:
Strawberries, 12
Vanilla icing sugar
Strawberries jam (or apricot jam)

1 baking tray for tartlets or 12 small moulds for tarts


Prepare the pastry by putting the flour in a heap on your worktop. Make a hole in the middle, then add the egg, salt, vanilla essence and sugar. Quickly use your hands to incorporate the ingredients. Add the diced cold butter and make it into a ball. If it is sticky, put it in the fridge for 30 minutes wrapping it in cling film.
Flatten the pastry using a rolling pin and use a large glass or a pastry cutter to make 12 circles. Lay them over a greased baking tray for tartlets, then pierce the bottoms with a fork.
Cook the tarts for 25 minutes at 374F until slightly golden and let them cool down. Then spread some jam over the bottom.

Prepare the custard by bringing the milk to the boil with the lemon zest. Then remove the zest from the milk.
Whisk the yolks with the sugar, then add the flour and slowly pour the hot milk onto the mixture while stirring. Bring the mixture slowly to the boil (keep stirring) and boil for about 2-3 minutes, until the mixture has thickened.
Then switch the heat off and let it cool down. Add the lemon juice while stirring all the time. Pour some custard over the tarts and a strawberry onto the custard. Then sprinkle some vanilla icing sugar. Store in the fridge.

Thanks to: My Little Italian Kitchen