Name: Red lolly Custard Tarts recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Cuisine: australian
Ingredients: 3 sheets frozen shortcrust pastry, defrosted; 12 red lollies; 300ml thickened cream; 500ml milk; 3 tbs custard powder; 2 tbs caster sugar; 50g butter; 1 punnet raspberries *to serve; 2 Red Skin lollies; 1/2 cup icing sugar

by Greer Worsley Last updated on 08/20/2020

We take this Aussie retro lolly and transformed them into these easy pastry tarts. - Greer Worsley

Ingredients

3 sheets frozen shortcrust pastry, defrosted
12 red lollies
300ml thickened cream
500ml milk
3 tbs custard powder
2 tbs caster sugar
50g butter
1 punnet raspberries *to serve

Red Skin icing sugar

2 Allen's Red Skin lollies
1/2 cup icing sugar

Method

Step 1

To make Red Skin icing sugar, place Red Skins in freezer for 10 minutes to harden. Break into pieces and blitz with icing sugar in a food processor until fine. Set aside.
Step 2

Preheat oven to 180C. Cut 4 circles from each sheet of shortcrust pastry and use them to line a 12-cup muffin tray. Place a small square of aluminium foil in each cup and fill with rice. Bake for 10 minutes, then remove rice and foil. Return to the oven for a further 5 minutes until pastry is golden and cooked through. Set aside to cool.
Step 3

Place Red Skins and cream in a small metal bowl over a saucepan of simmering water. Heat, stirring, until Red Skins have melted and mixture is smooth.
Step 4

In a medium saucepan, place milk, custard powder, sugar and butter. Whisk over gentle heat until just starting to thicken. Add Red Skin cream mixture and whisk to combine. Continue heating until just beginning to bubble. Remove from heat.
Step 5

Fill cooked pastry cases with custard mixture. Refrigerate for at least 1 hour to set fully. Dust with Red Skin icing sugar, if using, or plain icing sugar, and garnish with fresh raspberries.