Custard tarts are a great way to use up egg yolks after making pavlovas.


Ingredients (makes 15 -20)

  • 1/2 cup Castor sugar
  • 2 tbls Corn flour
  • 3 Egg yolks
  • 1/4 cup Milk
  • 1/2 cup Cream
  • 1 tsp Vanilla
  • 5cm Strip lemon rind
  • 1-2 sheets Puff pastry

Method

  1. Preheat oven to 200 degrees. Grease patty cake pans.
  2. In a saucepan, combine sugar and corn flour. In a jug, combine the yolks, milk and cream, gradually whisk into the saucepan.
  3. Add the vanilla and lemon rind. Over medium heat, stir until mixture just comes to the boil. Remove from heat, remove rind and cover with plastic wrap.
  4. Using a circle cutter, cut 18 rounds and line the patty cake pans. Divide the custard amongst the cases. Bake for about 12 minutes. Turn onto a wire rack to cool. Serve with sifted icing sugar.

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