Make the custard cream. Once done, spread it out in a shallow container and let it cool. Then cover it in plastic wrap and chill it in the refrigerator.
Add some sugar to the heavy cream and whip it, before transferring it to a piping bag.
Fill the tart shells with the custard from Step 1. *I've used up all of the custard. I also used a pack of 4 identical tart shells.
Pipe the whipped cream over the custard and top with strawberries that have been cut in half. Garnish with the mint leaves to finish.
Story Behind this Recipe
I've been making these tarts since my kids were little. If you want to hand-make the tart shells, refer to Recipe ID: 674825. You can use store-bought whipped cream as well, but it probably won't taste as good.
For Step 2 I used a 47% butterfat whipping cream.The cream tastes delicious if you hold back on the sugar. About 50 ml of cream should be enough for these tarts, but it's difficult to whip such a small amount, so whip 100 ml instead. 1-1 1/2 tablespoon of sugar should be enough. You can freeze the leftover whipped cream.