Vanilla Custard Tarts

Tempt your taste buds with the delightful and indulgent Vanilla Custard Tarts. They are deliciously sweet and very easy to make!

5 from 10 votes

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Course: Dessert

Cuisine: tarts

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: serves

Calories: 231kcal

Cost: $5

Bring the milk almost to a boil in a saucepan over medium heat.
Remove from the heat and set aside.
In a separate bowl, use an electric beater to beat the lemon zest, eggs, sugar and vanilla extract (or paste) in a bowl until pale and creamy.
Stir the cornflour into the egg mixture.
Whisk through the milk.
Pour the mixture into a clean saucepan and whisk over a low heat for 5-8 minutes or until the mixture starts to boil.
Continue to whisk for 2-3 minutes or until the custard has thickened slightly.
Pour the mixture into a bowl and cover the top with plastic wrap (to stop the custard from forming a skin).
Place into the fridge for at least 30 minutes to cool and thicken.
Spoon the cooled custard into the pastry shells and top with fresh raspberries and icing sugar.

Place the lemon zest, sugar and cornflour into the TM bowl and mill for 10 seconds on Speed 9.
Add the milk, eggs and vanilla extract (or paste) to the bowl. Cook for 7 minutes, 90 degrees, Speed 4.
Pour the mixture into a bowl and cover the top with plastic wrap (to stop the custard from forming a skin).
Place into the fridge for at least 30 minutes to cool and thicken.
Spoon the cooled custard into the pastry shells and top with fresh raspberries and icing sugar.

RECIPE NOTES & TIPS

Use full-cream milk as reduced-fat milk will not thicken as well.
Be careful not to overcook the custard. Overcooking will cause it to curdle.
If desired, add a tablespoon of rum or brandy to the custard for extra flavour.
Leftover tarts can be stored in an airtight container in the fridge for up to 3 days.
This recipe is not suitable for freezing.