These are so easy it's almost criminal. There is not a single ounce of cooking from scratch. Everything is already made for you - all you have to do is chuck it together and make it look pretty. I made these for Mother's Day dessert and made them look all pretty with vegan chocolate drops and Good Eggs from my faves, Doisy and Dam. Yum yum.
Pre-rolled shortcrust pastry
Vegan custard (Oatly do a great one)
Doisy & Dam chocolate drops and Good Eggs
Preheat your oven to 200.
Grease your mini tart tins and roll out your pastry (you won't actually need to roll it out with a rolling pin, just unwind it from the greaseproof paper it's wrapped in)
Place your tart tins over the pastry and cut a circle around them, leaving an extra 1cm of pastry round the edge.
Place your pastry circle into your tart tin and press it down so it gets into the grooves.
Tear off a strip of greaseproof paper and pop it on top of your pastry. Add baking beans (or any heavy-ish dried bean/legume product) on top of the greaseproof paper - we're going to blind-bake the pastry so it gets crispy.
Pop your tins in the oven for about 12-15 minutes. Take them out, take the greaseproof and the baking beans off and put them back into the oven for another 5 minutes. Leave to cool on a rack when done.
Whist your pastry is cooking, add 2tbsp of cornflour to 2tbsp of water and stir until it forms a liquid.
Pop your custard into a saucepan and heat it over a medium heat. Add your cornflour and stir until it thickens. Take it off the heat.
When your pastry and your custard are cooled, gently dollop your custard into your pastry cases and smooth the top down.
Dip your strawberries into melted white chocolate and decorate with fresh berries and chocolate drops.
Love, Soph x
I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations, (@slaudus_eats) feedback is always appreciated!