Apricot custard tarts
reduced-fat shortcrust pastry
180 g, (3/4 cup)
Apricot, canned in natural juice, drained
vanilla bean paste
1 tsp, to serve
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray four 8cm fluted flan tins with removable bases with oil. Cut the pastry sheet into quarters. Line the tins with the pastry and trim the excess. Place the tins on a baking tray and place in the fridge for 10 minutes to chill.
- Line the pastry cases with baking paper and fill with pastry weights or rice and bake for 10 minutes. Remove the paper and weights and bake for a further 7 minutes or until lightly browned. Set aside to cool.
- Meanwhile, place the apricot halves on paper towel to drain. Whisk the custard, egg and vanilla in a medium bowl until combined.
- Reduce oven to 160°C. Place an apricot half, cut-side down, in the centre of each pastry case. Pour the custard mixture around each apricot half. Bake for 20-25 minutes or until just set. Sprinkle with a little ground nutmeg and set aside to cool.