1 cup plain flour
1/2 cup butter, softened
1/4 tsp. baking soda
1/4 tsp. baking powder
1 egg yolk
3/4 cups white sugar
1/2 tsp. vanilla extract
1 1/2 tbsp. strawberry jelly
Fresh berries, for topping
Preheat oven to 200°C and grease a mini-muffin tin.
In a large bowl, cream together the butter and sugar. Add flour, egg yolk, vanilla, baking powder and baking soda and stir until well combined.
Place dough onto a smooth surface and roll with a rolling pin to approx. 5mm thickness. Using a 13cm round cutter, cut from pastry dough and press down into the muffin tin.
Bake for 10-15 minutes or until the edges are slightly golden. Allow to cool before removing from the tin. Divide custard between pastry cases and top with fresh berries.
Microwave jelly in a heatproof, microwave-safe bowl for about 30 seconds or until melted and smooth. Cool slightly, then brush jelly over berries and store in the fridge until ready to serve.