Name: Baby lemon custard crinkle tarts recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12
Ingredients: 90g butter, melted; 12 sheets filo pastry; 125.00 ml condensed milk; 125.00 ml milk; Zest of 1 lemon; 1 egg; 40.00 ml lemon curd

by Greer Worsley Last updated on 01/24/2023

These delicious baby lemon custard tarts are made by pouring a simple lemon custard over buttery crinkled filo pastry in a muffin tin. - Greer Worsley

Ingredients

90g butter, melted
12 sheets filo pastry
1/2 cup condensed milk
1/2 cup milk
Zest of 1 lemon
1 egg
2 tbsp lemon curd

Method

Step 1

Preheat oven to 180C. Brush 12 cups of a regular 1/2 cup muffin tin with melted butter.
Step 2

Lay a sheet of pastry on the bench with the long end closest to you. Brush all over with melted butter. Grasp the two front corners and fold in a concertina fashion to create a long layered strip. Roll this into a spiral and place in one cup of the muffin tin. Repeat with remaining pastry and butter until you have 12 cups.
Step 3

Bake for 6-7 minutes until golden.
Step 4

Heat condensed milk, milk and lemon zest in a small saucepan until just below boiling point. Whisk egg in a small bowl. Pour in a little of the hot milk mixture and whisk to combine, then return the egg mixture back into the saucepan with the remaining milk mixture and whisk well. Add lemon curd and whisk to combine.
Step 5

Pour custard mixture over the baked pastry in each of the muffin cups, allowing it to fill the gaps in the pastry. Bake for a further 10-12 minutes until custard has set.

Recipe Notes

from Australia’s Best Recipes team

Remove tarts from pan while they are still warm otherwise the sugar will set and they will stick. Run a small sharp knife around the edge and gently lift out onto a cooling rack.

You can omit the milk and use 1 cup condensed milk instead, but I find this a little too sweet.

Recipe and photo by Greer Worsley.