I and A Mag Jan20
Telford Magazine
Telford Magazine
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Recipe<br />
Blueberry Custard<br />
Tarts<br />
These fruity tarts have a rich creamy custard filling with a crisp pastry case. If you<br />
prefer you can use shortcrust pastry.<br />
Ready in: 1 hour, plus cooling | Serves 8<br />
INGREDIENTS<br />
75g caster sugar<br />
3 medium egg yolks<br />
2 tbsp cornflour<br />
1 tsp vanilla extract<br />
350ml milk<br />
500g puff pastry, thawed if<br />
frozen<br />
Flour, for dusting<br />
100g fresh blueberries<br />
1. Whisk the sugar, egg yolks, cornflour <strong>and</strong> vanilla extract together in a<br />
heatproof bowl until smooth. Heat the milk in a pan over a medium heat<br />
until almost boiling. Whisk the hot milk into the egg mixture then pour back<br />
into the pan. Gradually bring the mixture to the boil, stirring all the time,<br />
until a smooth custard forms.<br />
2. Remove the pan from the heat <strong>and</strong> cover the surface closely with<br />
greasproof paper to prevent a skin forming. Leave to cool completely.<br />
3. Meanwhile roll the pastry out on a lightly dusted surface to a 3mm<br />
thickness. Stamp out eight 12cm rounds of pastry <strong>and</strong> use to line eight 8cm<br />
fluted tartlet tins. Prick the bases with a fork <strong>and</strong> chill in the fridge whilst the<br />
custard is cooling.<br />
4. Preheat the oven to 200C, 180C fan, gas mark 6. Divde the cooled custard<br />
mixture between the pastry cases <strong>and</strong> scatter over the blueberries. Bake<br />
for 15-20 minutes or until the pastry is crisp <strong>and</strong> golden. Serve warm or<br />
cold.<br />
TIP<br />
Place a baking sheet in the oven to heat up then place the filled tartlet tins on it for baking.<br />
The extra burst of heat will help to ensure a crisp pastry base<br />
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