Strawberry And Pomegranate Custard Tarts – a delicious recipe with milk, egg, sugar, vanilla, strawberries, pomegranate seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Grease 2 cups of a 6-cup muffin pan.
2
Cut the phyllo in half crosswise. Lightly spray one of the phyllo halves with no stick cooking spray then fold in half. Cut the phyllo into four. Press the phyllo strips firmly into a muffin cup, overlapping each strip to cover cup. Spray lightly with cooking spray to stick phyllo strips together. Repeat with remaining phyllo.
3
Bake for 5 mins or until the phyllo is lightly browned.
4
Meanwhile, heat the milk until hot. Whisk the egg, sugar and vanilla extract in a medium bowl. Gradually whisk in the hot milk. Pour the custard into the crusts. Bake for 15 mins or until set. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5
Combine the strawberries, pomegranate seeds and molasses in a small bowl. Serve the tarts topped with strawberry mixture.
120
kcal
Calories
4
g
Fat
17
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 sheet phyllo dough, 2/3 cup milk, 1 None egg, 2 tsp sugar, and more.
Yes, Strawberry And Pomegranate Custard Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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