Delicious custard tarts which can be served hot or cold.
Ingredients
- 4 egg yolks
- 115g caster sugar
- 2 tbs cornflour
- 400ml light milk
- 2 tsp vanilla extract
- 2 sheets puff pastry
Method
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Step 1Lightly grease a 12-hole 80ml muffin tray.
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Step 2Whisk egg yolks, sugar and cornflour together in a saucepan until fully combined. Gradually whisk in milk until smooth.
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Step 3Over medium heat, cook, stirring, until the mixture thickens and comes to the boil. Immediately remove from the heat and stir in vanilla extract.
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Step 4Transfer custard to a bowl, cover surface with cling wrap and leave to cool.
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Step 5Preheat oven to 200C.
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Step 6Cut pastry dough sheet in half, place one half on top of the other. Do the same with the other sheet. Set aside to rest for 5 minutes.
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Step 7From the short end, roll up pastry tightly and cut the 'log' into 2cm rounds (six per pastry sheet). Lay each pastry round on a lightly floured surface and using a rolling pin, roll out to 10 cm circle.
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Step 8Press pastry rounds into the muffin tins and spoon in cooled custard.
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Step 9Bake for 20-25 minutes or until pastry and custard are golden.
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Step 10Leave the tarts in muffin tins for 5 minutes, then transfer to a wire rack to cool completely, or if serving hot, serve immediately with ice cream.
Equipment
- 1 12-hole muffin pan
- 1 whisk
- 1 saucepan
- 1 bowl
- 1 rolling pin
- 1 wooden spoon
- 1 wire rack
Recipe Notes
Number of eggs depends on the size. I use 4 small yolks.
Use 400ml low fat milk or 230ml cream and 170ml milk.
I used silicone muffin tins, but I will try using the tin trays next time. I think the pastry may be a little bit crisper if using a metal tin.
While these tarts are puffy and risen while hot, they will collapse on cooling, but still taste divine!
If you like the sound of this recipe, you might also like these Neenish Tarts.
Recipe Reviews (10)
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