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Light Custard Tarts
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| Light Custard Tarts Filling | |
| 3 | egg yolks |
| 125g | caster sugar |
| 2 tbsp | cornflour |
| 225ml | double cream |
| 175ml | milk |
| 1 tsp | vanilla extract |
| Pastry | |
| 50g | butter |
| 1 tbsp | caster sugar |
| ¼ tsp | grated nutmeg |
| ¼ tsp | ground cinnamon |
| 8 sheets | filo pastry |
Preheat oven to 180o / gas 4
Place egg yolks, caster sugar,and cornflour in saucepan and mix together.
Add cream, milk,and vanilla whisking til smooth with a balloon whisk.
Place over med heat and cook, stirring til custards thickens and just comes to the boil. Remove from heat and cover with clingfilm to prevent skin forming.
Melt butter in a pan and stir in the sugar, nutmeg and cinnamon.
Lay a sheet of filo pastry on worktop and brush with butter and add another sheet. Repeat with sheets 3 and 4. Repeat whole process to end to with 2 stacks of filo pastry.
Using a sharp knife cut each stack into 4 – then press each square into deep muffin tin hole.
Spoon cooled custard into centers.
Bake 25 mins til pastry is crisp and golden. Leave in tins for a few minutes before transferring to rack to cool.
( Do not put in airtight tin as pastry will become soggy).
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