Strawberry and pomegranate custard tarts

ingredients

• Strawberry and pomegranate custard tarts

  • 1 (sheet) fillo pastry cooking-oil spray
  • 2/3 cup (160ml) low-fat milk
  • 1 egg
  • 2 teaspoon caster (superfine) sugar
  • 1/2 teaspoon vanilla extract
  • 6 small_piece strawberries (75g), quartered lengthways
  • 40 gram fresh pomegranate seeds
  • 1 teaspoon pomegranate molasses

method

• Strawberry and pomegranate custard tarts

  • 1

    Preheat oven to 200°C. Oil two holes of a 12-hole (⅓-cup) muffin pan.

  • 2

    Cut pastry in half crossways. Lightly spray one of the pastry halves with oil, then fold in half; cut pastry into four. Firmly press pastry strips into pan hole overlapping each other to cover hole, spray lightly with oil to stick pastry strips together. Repeat with remaining pastry.

  • 3

    Bake cases for 5 minutes or until pastry is browned lightly.

  • 4

    Meanwhile, heat milk until hot. Whisk egg, sugar and extract in a small bowl; gradually whisk in hot milk. Pour custard into pastry cases. Bake for 15 minutes or until set. Stand tarts for 5 minutes before transferring to a wire rack to cool.

  • 5

    Combine strawberries, pomegranate and molasses in a small bowl. Serve tarts topped with strawberry mixture.

notes

The tarts can be made a day ahead; store in an airtight container in the fridge.