Strawberry Custard Tartlets

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Pudding Recipe = Strawberry Custard Tartlets - Makes 15

175 g plain flour
1 tsp ground cinnamon
15ml caster sugar
75g butter
1 egg yolk
Cold water, to mix
200g of custard
15ml orange liqueur
15 strawberries
20ml water
45ml redcurrant jelly

In a large bowl, sieve together the flour and cinnamon; rub in the butter with the fingertips until the mixture resembles fine breadcrumbs, then stir in the sugar. Mix with the egg yolk and enough cold water to form firm dough, lightly knead on a floured surface. Wrap in clingfilm and chill for 30 minutes.

Roll out the dough and use to line 15 individual tartlet tins. Prick the bases with a fork, then bake in a preheated oven at 200°Cfor 15 minutes or until golden round the edges, leave to cool on a wire rack to cool. Blend the custard with the orange liqueur together, and fill the cases, placing a halved strawberry on top of each one. Melt the redcurrant jelly in the measured water and brush all over the surface of each tartlet for a glossy finish. Kepp refrigerated until serving.