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Apricot custard tarts
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Wrap succulent apricots in creamy custard filling inside delicate puff pastry for a delectable dessert.
Ingredients:
  • 450g can apricot halves in natural juice, drained
  • 1 sheet reduced-fat puff pastry, partially thawed
  • 79.20 gm low-fat custard
  • 1 eggwhite, lightly beaten
  • 20.00 gm raw sugar
Instructions:
  • Preheat the oven to 200ºC. Line a large baking tray with non-stick baking paper. Pat dry the apricot halves with paper towels and then cut each piece in half.
  • Cut out four 11cm circles from the pastry dough. Place them on the prepared baking tray. Take one pastry circle at a time, fold the edges in, and pinch to form a small case. Add 1 tablespoon of custard into the center of each pastry case. Top with apricot pieces.
  • Gently eggwash the pastry and generously sprinkle sugar on the tarts. Bake for about 15 minutes or until beautifully golden and crispy. Let the tarts cool slightly before enjoying.

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