"Fancy whipping up six strawberry tarts in a matter of minutes? With this recipe, you can use just four ingredients to cheat your way to being able to call these little desserts homemade.
It’s so easy and it’s perfect if you fancy a quick cooking session with the kids before you head out to enjoy the sunshine."
Place the gelatin sheets in a bowl of water for a few minutes until they go all loose and floppy. Remove from the water and squeeze out the excess moisture with your hand.
Place the custard and gelatin in a pan and heat gently at first, whisking until all the gelatin has dissolved, then turn up the heat until the custard is almost boiling. Stir with the whisk regularly so that it doesn’t burn. Take off the heat and set aside.
Unroll your pastry and cut out six 9cm circles (you´ll have quite a bit of pastry left in offcuts, so roll that back up and save it in the fridge to make other treats later). Turn a 6-hole muffin tray upside down and press the pastry circles over them, as pictured. Aim to push them evenly but it doesn’t matter if they’re a bit wonky.
Prick the tops lightly with a fork. Bake in the oven for about 8-10 minutes until pale golden brown. Leave to cool completely, still on the muffin tray.
When the custard has cooled and thickened to the point of almost setting, it’s ready to use. Turn the cases upright and spoon the custard evenly into each one. Hull (remove the stalk) and halve the strawberries, then place them on top of each of the tarts, cut side down. It doesn’t matter if there are gaps.
Chill for an hour to set. See? Couldn’t be easier really, could it?