Jelly custard tartlets

Delicious Jelly custard tartlets Recipe

Jelly custard tartlets
Prep Time : 1:00 | Cook Time : 0:10 | Total Time : 1:10 | Serving : 12 person.


  • 85g packet Aeroplane Jelly Raspberry

  • 275g packet frozen sweet shortcrust pastry cases

  • 1 teaspoon gelatine powder

  • 1 tablespoon boiling water

  • 1 cup thick vanilla custard, at room temperature

  • 1/2 cup thickened cream

  • 1 teaspoon icing sugar mixture

  • 220g white chocolate


  • Step 1

    Make jelly following packet directions (you will need half the jelly for this recipe).

  • Step 2

    Bake pastry cases following packet directions. Allow to cool completely.

  • Step 3

    Using a fork, whisk gelatine and boiling water in a jug until gelatine dissolves. Stir into custard. Spoon custard into pastry cases. Refrigerate for 30 minutes or until set.

  • Step 4

    Roughly chop half the jelly. Spoon over custard. Using an electric mixer, beat cream and icing sugar in a large bowl until thick. Top tartlets with a dollop of cream.

  • Step 5

    Shave curls from chocolate (see note). Sprinkle curls over cream. Serve.

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