CR5 Issue 175 January 2020

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