These little sweet treats are such a hit, that my daughter ate the last one yesterday and said
"When are you making these again Mum? They are awesome!" It looks like shortcrust pastry will be on the shopping list again in the near future!
This recipe is easier than it looks. Yes, it does have some fiddly bits where you need to "blind bake" 10 little tart cases, but it is worth the effort. When you make the custard, the delicious smell of hot custard permeates your home and it draws the family to the kitchen, like bees to honey. I can guarantee that you will have a sneaky lick of the leftovers in the pot! It is a tasty recipe that everyone will enjoy. Be warned - once you make them once, you will be asked to make them again and again!
A crunchy tart shell, with a soft, sweet centre. Perfection!
4 egg yolks
2/3 cup caster sugar
2 teaspoons vanilla essence
2 Tablespoons cornflour
2 cups milk
2 pinches ground cinnamon
8 ingredients and a muffin tin, which you can easily buy from the supermarket
Preheat the oven to 200 degrees, fan-forced.
Step 2: Spray a muffin tin with olive oil spray. Trace around the top of a coffee cup with the tip of a sharp knife to cut out 5 circles in each shortcrust pastry sheet (I do this when they are still frozen, as they are easier to lift out). Place circles into each muffin hole and (when defrosted), use your fingers to press them into the sides. Use a fork to prick the base a few times.
Step 3: Rip 10 squares of baking paper and place them into the holes. Add about 1 tablespoon of rice on top, into each hole, to "blind bake" the cases for 10 minutes in the oven. Remove the paper and baking rice and bake again for 5 minutes. Set aside the tin. (Keep the rice in a container to use for next time).
Prepare the crunchy tarts...
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Step 4: In a medium bowl, whisk the eggs yolks, vanilla essence and sugar until combined, then stir in the cornflour and milk, adding the milk slowly and stirring constantly. Pour into a small saucepan and turn the heat to low.
Step 5: Stir the custard constantly until it starts to bubble and come to the boil. Remove from heat and keep stirring (it will start to thicken).
Step 6: Using a tablespoon, fill each pastry case with custard and top with a sprinkle of cinnamon. Turn the oven to 170 degrees and bake for 10 minutes. Remove from oven to cool. Place the custard tarts in a container in the fridge to get cold (although they also taste delicious hot!).
Step 7: Eat cold and enjoy the sweet crunch of the pastry with the soft, custard centre.
Make the custard and fill the tarts, then put them back in the oven
You won't be able to stop at just one!
