Custard Tart Recipe

step 1

• STEP 1.Mix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a rectangle. Roll up lengthways to create a long sausage shape.

step 2

• STEP 1.Cut the pastry into 24 wheels, about 1-2 cm thick. Roll out each pastry portion and wheel lightly with a rolling pin to make cakes. Press the pastry circles into tins and mould to make cases.

step 3

• STEP 1.Make syrup: Heat the oven to 220 degrees celsius to make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil. Reduce until syrupy, allow to cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks and cornflour until smooth in another large pan.

step 4

• STEP 1.Maing custard: Heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.

step 5

• STEP 1.Pour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.

step 6

• STEP 1.Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.