Baked custard tarts
½ cup(s), (110g)
Vanilla bean extract
1⅔ cup(s), (415ml)
Reduced-fat shortcrust pastry
216 g, (use 2 x 200g pastry sheets)
1 x 3 second spray(s)
- Whisk egg, yolks, sugar, cornflour and vanilla in a medium bowl until combined. Bring milk just to the boil in a medium saucepan over medium heat. Gradually whisk milk into egg mixture until combined. Pour mixture back into saucepan over medium heat. Cook, stirring, for 3–5 minutes or until mixture boils and thickens. Transfer to a medium bowl. Cover surface with plastic wrap and place in fridge for 1 hour or until custard is cold.
- Preheat oven to 220°C or 200°C fan-forced. Using an 8cm round pastry cutter, cut 12 rounds from pastry. Roll out each round into a 10cm disc. Lightly spray a 12-hole (1/3-cup/80ml capacity) muffin tin with oil. Line holes with pastry discs. Spoon custard into pastry shells. Sprinkle with nutmeg. Bake for 20–25 minutes or until pastry is golden and filling starts to brown and is just set. Set aside in tin for 5 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.