INGREDIENTS
½ Cup Custard Powder {Fosters Custard Powder}
1 ½ Cups Cream
2 ½ Cups Milk
Nutmeg
Short or Puff Pastry
METHOD
1 Make and mold tart trays from pastry and prick with fork on the bottom.
2 Insert paper cup cake molds in pastry cups for small tarts or scrunch up a piece of baking
paper and mold into the large pastry mold depending on which size of tart you want.
3 Top up with red kidney beans.
4 Blind Bake tart trays at 180℃.
5 Bake for 20 minutes the first time.
6 Remove from oven and remove and remove the paper and kidney beans.
7 Put back in oven and cook for another 15 – 20 minutes dry out the pastry.
8 Make the Custard.
9 Add Cream and Milk to a pot.
10 Add custard powder and whisk briskly to mix and make sure there is no lumps.
11 Place saucepan on burner and bring to the boil or until the custard thickens.
12 Take saucepan of the heat and poor custard into pastry cups when ready.
13 When done you can sprinkle nutmeg over the top of the tarts.
9″ Tart
Mini Tarts
