Super simple custard tart recipe by Drizzle and Drip
INGREDIENTS: (8 Tarts)
- 50gms sheet of all-butter puff pastry
- 1 Tbsp caster sugar
For the filling
- 1 cup Ultra Mel vanilla or cinnamon flavour
- 2 large free-range eggs
- 2 Tbsp caster sugar + 2 tsp
- ½ tsp cinnamon
- Zest of half an orange
- 1 tsp vanilla extract (or essence)
- 2 tsp corn starch, sifted
- Additional cinnamon to sprinkle (optional)
As the topping: (optional)
- Juice of 1 orange
- 5 Tbsp sugar
DIRECTIONS:
- Preheat the oven to 200c
- Lay the 250gm sheet of puff pastry on a floured surface and sprinkle the tablespoon of caster sugar over the surface. Roll this up into a log shape. Cut the log in half and then each half into 4 equal pieces so you have 8 equal sizes pieces. Using a rolling pin, roll each piece out using some flour to prevent sticking into te circle about 11-12cm in diameter.
- Lightly 8 holes of a 12-hole muffin tin with cooking spray and press the pastry into 8 holes, making sure it comes up the side and a little over the edge. Bake for 8 minutes.
- While that is baking make your filing buy whisking all the filling ingredients together with a whisk (make sure you sieve the cornflour in). When the pastry has prebaked for 8 minutes, fill each tart with the filling right to the top. You may have a little extra. Bake for 20 minutes and until the custard filling has set and the pastry is golden brown.
- Carefully remove each custard tart from the tin and place on a wire rack to cool slightly.
- Make the caramel by putting the juice and sugar into a small pot over low heat and cook until it becomes a dark caramel colour. Keep a close eye as it goes from golden to dark very quickly and be very careful when making this as it can easily burn. Drizzle the caramel over the custard tarts, allow to set and cool and serve. * Note – if you are wanting to store the tarts, skip the caramel topping as this does not stay hard for more than a day.