Try these delicious custard tarts recipe as seen in World Kitchen.
Makes 1 dozen
150 mls cream
400 mls milk
2 teaspoons vanilla essence
3 egg yolks
6 tablespoons caster sugar
2 tablespoons cornflour
2 sheets ready rolled puff pastry
2 tablespoons melted butter
Cinnamon and icing sugar for dusting
Pre heat oven to 200C.
Place the cream, milk and vanilla
essence in a saucepan. Heat gently over medium low heat.
In a bowl, whisk the egg yolks
and sugar together until pale and creamy and then add the cornflour. Add this
mixture to the heated milk and cream, stirring constantly. Lower the heat and
cook until it begins to thicken. Do not stop stirring it or allow it to boil or
it might curdle!
Once thickened, cover the surface
with plastic wrap to prevent a skin forming then allow to cool while you
prepare the pastry cases.
Brush one sheet of pastry with
melted butter and roll the pastry into a Swiss roll shape and cut into 3cm long
tubes. Repeat with the second sheet. Put these into the holes of a muffin tin,
and use your thumbs to stretch and mould the pastry into the holes so the
bottom is flat and the pastry comes up the sides to the top. Chill in fridge or
freezer for 15 minutes.
Once custard has cooled, whisk
until smooth and then spoon the mixture into the tart cases, not quite to the
top of each pastry shell. Cook at the top of the oven for 12-15 minutes or
until the tops are browned, the pastry looks crispy and the custard has a
slight wobble on. If they are getting too burnt on top, put them on a lower
rack during the cooking process. Once out of the oven, remove each tart from
the muffin tin, dust with cinnamon and icing sugar and eat warm or cold.