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Lemon custard tarts recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Easily make tangy custard tarts using frozen croissant dough for a buttery base. Enhance store-bought custard with cornflour and egg for a creamy filling that sets perfectly. Freeze for best results before enjoying!
Ingredients:
  • Butter, to grease
  • 360g pkt Bake At Home All Butter Croissants, slightly thawed
  • 300g double thick vanilla custard
  • 5.00 gm cornflour
  • 75g (1/4 cup) lemon curd
  • Icing sugar, to serve
Instructions:
  • Preheat the oven to 240C/220C fan-forced. Butter a 12-hole muffin pan with 80ml (1/3 cup) capacity.
  • Roll out each croissant on a floured surface into a rectangle. Roll into a log from the shortest end, cut in half crossways, and place cut-side up.
  • Shape each portion into a 7-8cm disc and gently press into the muffin holes. Chill in the freezer for 30 minutes or until firm.
  • Press the dough up the sides of each hole using a teaspoon. Chill in the freezer for 15 minutes or until firm.
  • In a bowl, combine custard, cornflour, and egg, whisk together until smooth.
  • Pour the custard mixture evenly into the lined muffin holes, then top each with a teaspoon of lemon curd. Swirl the curd with a skewer, then bake for 20 minutes until the pastry is golden and custard is set. Once baked, transfer the tarts to a wire rack to cool slightly before dusting with icing sugar before serving. Be sure to check out our step-by-step video for visual guidance on making these delicious Lemon custard tarts!

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