Custard Tarts Ingredients Custard 2 eggs 2 egg yolks 1/4 cup caster sugar 1 teaspoon vanilla bean paste

3/4 cup milk 2/3 cup thickened cream Methods

Makes 12 Tarts 1. Preheat oven to 190'C. 2. Lightly dust pastry with icing sugar. Using an 8cm-round pastry cutter, cut 12 rounds of pastry. Press rounds into a greased 12 hole (1/2 cup-capacity) muffin pan. Refrigerate for 10 minutes. Ttop with a small square of baking paper and fill with 2 tablespoons of rice or baking beans. Bake for 15 minutes, remove paper and rice and bake for a further 5 minutes or until pastry is dry and cooked. 3. For custard, whisk eggs, yolks, sugar and vanilla in a large saucepan over a medium heat until thick and creamy. Whisk in milk and cream and cook over a medium heat, stirring continuously, until mixture thickens. Pour 2 tablespoons of custard into each tart case and bake for 5 7 minutes or until custard is set. 4. Combine berries in a large bowl and arrange a spoonful on top of each tart. Drizzle a teaspoon of chocolate over each and allow to cool.