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Recipe

Rustic mini custard tarts

Jun 29, 2012 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Makes 18 Item
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Ingredients

Rustic mini custard tarts
  • 3 sheets frozen shortcrust pastry, thawed (see tip)
  • 1/2 cup caster sugar
  • 3 egg-yolks
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon cornflour
  • 1又1/2杯牛奶

Method

Rustic mini custard tarts
  • 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.

Notes

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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