Mini Marbled Clover Custard & Cherry Tartlets

Delight your guests this festive season with Mini Custard and Cherry Tartlets—creamy Clover Vanilla Custard meets tangy cherry reduction for an elegant, bite-sized treat!

Recipe by Tiffany Kate-Lyn Matthews
Makes: 12
Preparation time: 12 – 15 minutes
Cooking time: 20 minutes, plus 30 minutes to set

Ingredients:

  • 2 rolls shortcrust pastry or 12 mini store-bought tart shells
  • 2 cups Clover Vanilla Custard

For the berry compote:

  • 1 cup fresh or frozen cherries, pitted
  • 1 Tbsp white sugar
  • 1 Tbsp honey or maple syrup
  • 1 Tbsp lemon juice & zest
  • 1 tsp cornflour
  • 1 Tbsp water

To serve:

  • Cherries
  • Mint
  • Icing sugar

How To Make Mini Marbled Clover Custard & Cherry Tartlets

  1. Preheat your oven to 180°C, grease a 12-hole muffin tin and roll out the shortcrust pastry onto a clean work surface, cut out circles slightly larger than your muffin tins. Press the pastry circles into the greased muffin tin, trimming any excess pastry. Prick the base with a fork to prevent puffing. Brush the pastry with the beaten egg and bake for 10 – 12 minutes until golden, then remove from the oven and allow it to cool.
  2. In a small saucepan over medium heat, combine the cherries, sugar, maple syrup and lemon juice. Cook for 5-7 minutes, stirring occasionally. In a small bowl mix together the cornflour and water to make a slurry, then pour the slurry into the cherry mixture and cook for an additional 2 – 3 minutes until thickened. Remove from the heat allow it to cool.
  3. Now assemble the tartlets, spoon 1-2 teaspoons of cherry compote into the base of each tartlet shell. Pour the Clover Vanilla Custard over the compote, then dollop over some more cherry compote, use a toothpick or skewer to gently swirl the compote through the custard to create a marbled effect. Place the tartlets in the refrigerator for at least 30 minutes to set. Garnish with fresh cherries, a dusting of icing sugar, and mint.