This classic Tim Horton's treat is no longer available in stores, but nothing is stopping you from making them at home!
Strawberry Tim Tarts
Preparation Time: 30 mins
Cooking Time: 15 mins
Total Time: 45 mins
Servings: 24 small tarts
For the pastry:
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup softened butter
1/3 cup white sugar
1 extra large egg (beaten)
For the custard:
3 cups whole milk
1/3 cup flour
2/3 cup sugar
Pinch of salt
3 extra large egg yolks (beaten)
4 tbsp butter
1 to 2 tbsp vanilla extract
For the strawberry glaze (optional):
1/2 cup strawberry jam or jelly
1 to 2 tbsp water
For the pastry
- Cream the butter and sugar before adding the beaten egg and beating for an additional minute.
- Add the flour and salt and mix just until a dough forms.
- Separate the dough into two rounds, wrap them in plastic wrap and let them rest in the fridge for about an hour.
- Roll out the dough and cut out circles with a large biscuit cutter or something of sufficient size for the tart pans you are using.
- Chill the pans in the fridge for about 20 minutes before stabbing several holes in the bottom of each tart pastry with a fork. This is to allow any steam that might form underneath the pastry to escape and not ruin the shape of the tart shells.
- Bake in a 400 degree F oven for about 15 minutes or until golden brown. Cool completely on a wire rack.
For the custard
- Scald the milk in the microwave or in a small saucepan on the stovetop. Microwave works best as there is no chance of burning the milk. bring the temperature to just under boiling point.
- Meanwhile, in a saucepan combine the flour, sugar and salt. Over medium flame slowly add about the 1/3 of the scalded milk whisking constantly. Continue to cook over medium heat until mixture begins to slightly thicken.
- Add the next 1/3 of the milk until it slightly thickens again,then repeat with the final 1/3 of the scalded milk.
- At this point remove from heat and pour about a half cup of this mixture onto the beaten eggs, whisking constantly.
- Pour the egg mixture immediately back into the pot, continuing to constantly stir.
- Cook for an additional minute or two until pudding consistency and remove from the flame.
- Stir in the butter and vanilla extract.
- Cool completely in the fridge.
To build the tarts
- Place a whole strawberry in the center of each pastry shell.
- Transfer the custard to a piping bag or just a Ziploc bag with the corner snipped off.
- In a circular motion, starting at the base, pipe the custard all the way around the strawberry to completely conceal it.
- Next, place strawberry halves on top of the custard all over the surface of the tart.
- At this point, you can brush a little strawberry glaze on the strawberry halves if you like.
For the strawberry glaze (optional)
- Microwave the strawberry jam/jelly with the water for about 30 seconds, stir, and brush over the strawberry halves on top of the tarts.