Who doesn't love a good tart, eh'!
Ingredients:
Putting it all together:
Heavily grease a 12-hole muffin tin and heat oven to 180°C
Mix egg, sugar & cornflour in a saucepan, then gradually add the milk until mixture is well mixed and smooth.
Place saucepan on medium heat and stir constantly until mixture thickens and comes to the boil.
Remove pan from heat and stir in vanilla extract.
Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
Using a ramekin as a guide, cut 12 circles from 3 sheets of pastry and press the pastry discs into the muffin tin.
Spoon in the cooled custard and sprinkle some extra sugar on top to caramelise. Bake for 20-25mins until golden on top.
- 3 eggs
- 115g golden caster sugar
- 2 tbsp cornflour
- 400ml full fat (creamy) milk
- 2 tsp vanilla extract
- 3 sheets puff pastry
Putting it all together:
Heavily grease a 12-hole muffin tin and heat oven to 180°C
Mix egg, sugar & cornflour in a saucepan, then gradually add the milk until mixture is well mixed and smooth.
Place saucepan on medium heat and stir constantly until mixture thickens and comes to the boil.
Remove pan from heat and stir in vanilla extract.
Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
Using a ramekin as a guide, cut 12 circles from 3 sheets of pastry and press the pastry discs into the muffin tin.
Spoon in the cooled custard and sprinkle some extra sugar on top to caramelise. Bake for 20-25mins until golden on top.
Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.