Prep 20 mins | Cook 12 mins | Serves 12
12 frozen sweet shortcrust pastry tart cases
1⁄3 cup thick reduced fat custard
150g tub French vanilla frûche
250g small strawberries, hulled and halved lengthways
1⁄3 cup apricot conserve
STEP 1: Preheat oven to 180°C/160°C fan forced. Place frozen tart cases onto a baking tray lined with baking paper. Bake for 10-12 minutes until pastry is light golden. Set aside to completely cool.
STEP 2: Combine custard and fruche in a bowl. Evenly spoon mixture into cooled tart cases. Arrange strawberries on top.
STEP 3: Place apricot conserve in a small heatproof bowl. Microwave on high for 10-15 seconds until warm. Brush apricot conserve over strawberries and serve.