Mini Strawberry and Custard Galettes


I really, really love strawberries.

And I really, really love custard.

And I really, really LOVE pie.

And all three of them together? Magic.


I’ve recently been playing with putting custard inside my pies (see here and here) and I absolutely fell in love when I first tasted strawberry pie so I decided to combine the two together.


And I’m so glad I did, it’s fantastic! Sweet, tart, fresh, fruity strawberries mixed with smooth, creamy custard are a match made in heaven. Combine that with crumbly, buttery pastry and you’ll be on cloud nine.


This recipe makes little galettes. Like individual tarts. So you can eat lots of them. Because you will want to eat lots of them.


And then I drizzled mine with Nutella. Because, you know, why not go all out?


MINI STRAWBERRY AND CUSTARD GALETTES
I used packet custard here because I was feeling lazy and wanted that pie in my mouth ASAP. Feel free to use whatever you like.

For the pastry
1 1/2 cups plain flour
1/4 cup caster sugar
125g cold unsalted butter, cubed (1/2 cup + 1 tbsp)
pinch of salt
1 egg yolk
2 tbsp cold water

For the filling
250g strawberries (1 punnet)
2 tbsp sugar
2 tsp cornstarch
pinch of salt
2 cups of custard

To make the dough, put the flour, sugar, butter and salt in a food processor or electric mixer fitted with paddle attachment. Mix on low speed until mixture resembles coarse breadcrumbs.

Add the egg yolk and cold water. Continue to mix on low until a dough forms. Gather the dough together and form it into a disc. Wrap it in plastic wrap and refrigerate for at least an hour. Meanwhile, get your filling ready.

Remove the stems off the strawberries and thinly slice them. In a medium bowl, combine the strawberries, sugar, cornstarch and salt. Set aside.

Preheat the oven to 180 C and line 3 trays with baking paper.

Remove the dough from the fridge. On a lightly floured surface, roll it out until it is a couple of millimeters thick.

Use an upside down saucer or small bowl as a guide and run a knife around them to cut circles out of the dough. Place the rounds on the baking trays and re-roll the pastry and cut more circles. You should end up with about 10 rounds of dough.

Spread about 2 tablespoons of custard around the center of each pastry round, leaving a 2cm (1 inch) border. Spoon 1 – 1 1/2 tbsp of the strawberries (not the juice) on top of the custard. Fold in the edges of the pastry.

Place on lined trays and bake for 30 minutes, until golden. Makes 10 little galettes.

17 Thoughts on “Mini Strawberry and Custard Galettes

  1. Jess Wakasugi {Life's Simple Measures} on February 13, 2012 at 3:41 am said:

    These are absolutely adorable and the combination sounds wonderful! I pinned this recipe, can’t wait for strawberry season!

  2. Awesome photos! These galettes look sooo appetizing.

  3. Monette on February 13, 2012 at 6:40 am said:

    I don’t have caster sugar, what can I use as a substitute? Thanks!

    • Hi! I haven’t tried this recipe with anything other than caster (superfine) sugar, and it has a distinct grain, so I’d probably try a different pastry recipe altogether using powdered or white sugar if you don’t want to use caster.

  4. All the perfect flavors to bring love and sweetness alive this Valentine’s Month…Want to try soonest ;)

  5. custard, crust and strawberries. With chocolate! you’re killing me here…

  6. Wow! The galettes look gorgeous! Loved the custard filling!

  7. YUM! Those look amazing! I’m in love with you amazing photography skills :)

  8. Amanda on April 13, 2013 at 7:27 pm said:

    Just made some. Can’t wait to taste them tomorrow at my daughter’s afternoon tea. How well do they keep and do they need to be refrigerated? Thanks for the recipe.

  9. Charlotte on July 20, 2013 at 3:10 pm said:

    Ok. I’m making these. Right now.
    (Literally)

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