Rustic mini custard tarts

Rustic Mini Custard tartsWoman's Day
18 Item



1.Preheat oven to moderate, 180°C. Lightly grease 18 recesses of 2 muffin pans.
2.Using a 9cm cutter, cut 18 rounds from the pastry. Ease into recesses to line base and sides. Prick pastry with a fork.
3.Bake for 12-15 minutes, or until lightly golden. Set aside to cool.
4.In a large mixing bowl, whisk sugar, egg-yolks and vanilla bean paste together. Mix in cornflour, then add milk in thin stream, whisking continuously until smooth.
5.Transfer mixture to a small saucepan. Cook, stirring, over medium heat, for 2-3 minutes, until bubbling and thickened. Simmer for 2-3 minutes, stirring.
6.Spoon 2 tablespoons of custard into each pastry case. Bake for 5-8 minutes, until pastry is golden. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Handling frozen pastry is easier if you let it just partially thaw. Tarts can be dusted with a little nutmeg before the final baking, or with icing sugar before serving. Accompany with cream if liked.


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