Quick strawberry tarts

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.

Good for you ... Strawberries

A good source of vitamin C which contributes to formation of collagen and thus plays a role in healthy gums, teeth, bones, cartilage and skin.

A source of folate, a B vitamin needed for normal blood formation.

Provide dietary fibre, which is important for the normal functioning of the intestine.

Also contain lutein, one of the carotenoid family that is involved in normal eye health.