Go to all recipes
Strawberry and custard lattice tarts

Strawberry and custard lattice tarts


Try this summer pudding with retro flavours

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    2056kj 494kcal
  • Fat
    High 44%
  • Saturates
    High 57%
  • Sugar
    Med 44%
  • Salt
    Low 44%

% of adult’s reference intake | Carbohydrates per serving : 45g


  • 150g Co-op British strawberries, hulled and halved
  • 1 tsp caster sugar
  • 1/2 x 375g pack ready-rolled shortcrust pastry
  • 2 heaped tbsp Co-op fresh custard


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the strawberries in a small baking tray and sprinkle over the sugar
  3. Bake for 15 mins
  4. Meanwhile, line 2 x 10cm tart tins with shortcrust pastry
  5. Trim and reserve any excess
  6. Line each tart with greaseproof paper and baking beans or rice, and bake for 10 mins
  7. Take the strawberries out of the oven and set aside
  8. Remove the paper and beans or rice, then return the pastry cases to the oven and bake for another 5 mins
  9. Spread the custard over the base of each pastry case and top with the roasted strawberries
  10. Cut strips from the remaining pastry and make a lattice topping on each tart
  11. Bake for another 10-12 mins, until the pastry tops are lightly golden