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Blueberry custard tarts




Source of Recipe


australian women's weekly


List of Ingredients




200g sweet shortcrust pastry
150 mls milk
40g caster sugar
½ vanilla bean
1 egg yolk (or egg white to reduce fat content)
1 whole egg
½ tablespoon cornflour
½ cup fresh or frozen blueberries, well drained
icing sugar


Recipe



Preheat oven to 190°C. Using a biscuit cutter cut out 12 x 12 cm circles. Press loosely into greased muffin holes. Sprinkle with 1 tablespoon of icing sugar and prick with a fork. Bake for 8- 10 minutes or until golden and crisp.

In a medium saucepan bring milk, sugar and scraped vanilla bean to the boil. Simmer until reduced by half and remove bean.

In a separate bowl beat egg yolks, whole egg and cornflour together. Gradually pour in the milk and beat continuously. Place 4- 6 blueberries in the base of each tart and pour in custard. Sprinkle generously with icing sugar and bake for 10- 15 minutes until set.