Strawberry baskets: easy and delicious

INGREDIENTS
For the pastry:
140g (⅝ cup) of soft butter
80g (¾ cup) of powdered sugar
1 large egg
250g (1 ⅓ cup) of all-purpose flour

For the custard:
3 egg yolks
40g (3 1/2 tbsp) of sugar
30g (3 1/2 tbsp) of all-purpose flour
520ml (2 cups) of hot milk
1 lemon (zest)
Fresh strawberries for serving

METHOD
1. Preheat the oven to 180°C/350°F.
2. Mix soft butter with powdered sugar and an egg until smooth and pale. Add flour and mix well. Cover with plastic wrap and chill for 60 minutes.
3. Roll out the pastry and cut into 5-6 cm circles. Place circles of pastry in small muffin tins. Bake for 20 minutes, let cool down.
4. Whisk egg yolks with sugar and flour. Start carefully pouring in hot milk, whisking continuously. Add lemon zest and cook the custard over low heat for 10 minutes.
5. Let the custard cool down, then pipe into the pastry tartlets. Top with a slice of strawberry.
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