Warm strawberry custard tarts

• 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

Energy 845kJ	Fat saturated 0.50g
Fat Total 2.80g	Carbohydrate sugars g
Carbohydrate Total 37.30g	Dietary Fibre 1.70g
Protein 6.50g	Cholesterol 3.00mg
Sodium 154.00mg

All nutrition values are per serve.

1. Step 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. Step 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. Step 3

   Divide custard among cases. Top with strawberries. Serve.

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.