Strawberry and Custard Tarts
Method
Step 1
Whisk together the cool water and White Wings No Bake Custard Mix. While whisking, ensure the mixture becomes loose and runny. Boil water over the stovetop. Once it begins to boil, whisk in the custard mixture. This is a critical step to the making of the custard because once it cools down, it will set firmly. To cool the mixture down quickly, pour it into a glass bowl and place in the fridge.
Step 2
Once the custard mixture has cooled, pour the custard into the Pampas Baked Shells, at the half way mark. Make sure you don’t overfill them because you don’t want them to spill over, when you place the strawberries in them.
Step 3
Gently place four sliced strawberries into the mixture. Ensure you do this before the custard sets completely, so it is easier to position them. Allow them to sit for a further 10 minutes before serving.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| mL | $ | mL | $ 0.00 |
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A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
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WHY FOODSERVICE BUSINESSES USE OUR RECIPE CALCULATOR
Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
Bakeries producing large batches need to know the per-unit cost still holds as bakery ingredient prices shift. Contract caterers working to a fixed per-meal budget, such as aged care or education providers, can check a recipe against that budget before it goes into a wider meal planner or seasonal menu.
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Browse our recipes for menu inspiration, then cost them here before you commit to a price.
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