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Berry custard tartlets

  • 0:25 Prep
  • 0:25 Cook
  • Makes 12
  • Advanced

Ingredients

  • 1 1/2 cups milk
  • 2 teaspoons vanilla bean paste
  • 5 egg yolks
  • 1/2 cup caster sugar
  • 2 tablespoons cornflour
  • 12 frozen sweet shortcrust pastry cases
  • 125g fresh raspberries

Method

  • 1
    Place milk and vanilla in a saucepan over medium-low heat. Cook, stirring, for 6 to 8 minutes or until almost simmering (don’t boil).
  • 2
    Place egg yolks, sugar and cornflour in a bowl. Using an electric mixer, beat until thick and creamy.
  • 3
    Gradually pour milk mixture into egg mixture, whisking until smooth. Pour mixture into a clean saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture comes to the boil. Boil, stirring, for 1 minute or until thickened. Remove from heat. Cover surface with plastic wrap. Cool.
  • 4
    Preheat oven to 180°C/160°C fan-forced. Bake pastry cases following packet directions. Cool.
  • 5
    Divide custard between pastry cases. Top with berries. Serve.

Source: taste.com.au

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