Warm Strawberry Custard Tarts

Ingredients (serves 4)

• 1/3 cup vanilla custard powder
• 1 3/4 cups skim milk
• 1/4 cup caster sugar
• olive oil cooking spray
• 4 sheets filo pastry
• 250g strawberries, hulled, finely chopped

Method

1. Combine custard powder and 1/4 cup milk in a saucepan. Whisk until smooth. Add remaining milk and sugar. Place pan over medium heat. Cook, stirring constantly, for 5 to 7 minutes or until custard has thickened. Remove from heat. Set aside to cool slightly. Cover custard surface with plastic wrap. Set aside for 15 minutes to cool.
2. Meanwhile, preheat oven to 180°C/160°C fan-forced. Spray 8 holes of a 12-hole, 1/3-cup capacity muffin pan with oil. Place 1 pastry sheet on workbench. Spray with oil. Top with another sheet. Repeat with oil and pastry to form 4 layers. Cut into 8 squares. Press each square into prepared pan. Spray with oil. Bake for 8 to 10 minutes or until golden and crisp. Transfer to a wire rack to cool.
3. Divide custard among cases. Top with strawberries. Serve. Combine 100g dark chocolate and 1 1/2 tablespoons thickened cream in a saucepan. Stir over low heat until smooth. Set aside to cool slightly. Drizzle chocolate mixture over strawberries.

Notes

• 
  Variation: Combine 100g dark chocolate and 1 1/2 tablespoons thickened cream in a saucepan. Stir over low heat until smooth. Set aside to cool slightly. Drizzle chocolate mixture over strawberries.