I’m late to the custard tart party. I used to see them hanging in the cabinet at the local bakeries, and they just didn’t do anything for me. I’m more of a lamington girl, or a hedgehog slice lady. I’ve never opted for the apple turnovers {still haven’t tried}, or the neenish tarts… and the custard tarts were in that category too… until recently.

I tried one, and I was like, “WHAT HAVE I BEEN DOING ALL MY LIFE?”

So I whipped these bad boys up, and took them to a park party we went to. They’re so easy to make, and so yummy too. Which of course makes them dangerous, because they’re so completely edible… but we’re all allowed a treat now and then, right?

SUPER EASY CUSTARD TART RECIPE

INGREDIENTS
2 sheets of frozen shortcrust pastry
4 egg yolks
2/3 cup caster sugar
1 tsp vanilla extract
1 1/2 tablespoon cornflour
2 cups milk
1/4 cup white caster sugar
2 tsp ground cinnamon

METHOD
♥ Preheat your fan-forced oven to 200ºC. Spray a 12 hole patty pan with baking spray. Cut 12 circles in the pastry sheets – I find an egg ring is the perfect size {around 8cm in diameter}. Make holes in the base of the pastry with a fork.
♥ Bake the tart cases for 10 minutes, until golden. Remove and keep aside, leave the oven on.
♥ In a medium-sized bowl, whisk the eggs yolks, vanilla extract and sugar until all combined. Add in the cornflour and mix. Add 1/4 cup of the milk, until combined, and then mix in the rest and whisk until smooth. Transfer to a large saucepan.
♥ Over medium heat stir the custard mix constantly for around 10 minutes, or until custard just comes to the boil.
♥ Feel each pastry case with custard and bake for 10-12 minutes, or until the pastry is golden.
♥ Mix together the sugar and cinnamon in a small bowl, and sprinkle over the top of each tart.
♥ Enjoy!

What’s your favourite goodie to grab from the bakery?

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