Mini Custard Tarts
This week we’ve received a lovely supply of vanilla extract and paste from the nice folk at Nielsen-Massey, so it only seems right to put it to good use! What better way to taste test than making some delicious custard tarts, and eating them warm with a sprinkling of cinnamon and icing sugar.
If you haven’t tried vanilla extract before, look out for the Nielsen-Massey variety at your supermaret. It’s a totally different flavour to essence, and close to using fresh vanilla pods.
For this recipe you’ll need one batch of my 5 minute pastry and a 10 hole muffin tin.
- 225ml double cream
- 2 eggs
- 1 tbsp sugar
- 1 tsp Nielsen-Massey vanilla bean paste
- 2 tsp cinnamon
- 3 tsp icing sugar
Pre-heat your oven to 200°C/180°C FAN.
Make the pastry. Roll into a sausage and cut into 10 equal sized pieces. Use your fingers and thumbs to evenly line each hole in the muffin tray with pastry. Cool in the fridge for 10 minutes.
Line each pastry case with parchment and fill with baking beans. Bake in the oven for 10-15 minutes, until the pastry is just cooked.
Remove the parchment and beans and allow the pastry to cool for 10 minutes. Mix the custard ingredients together with a fork and pour into the pastry cases.
Return to the oven for a further 20-25 minutes, or until the custard is golden on top.
Remove from the oven and allow to cool slightly, before sprinkling with cinnamon and icing sugar. Enjoy!