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Sweet vanilla custard tarts
Sweet vanilla custard tarts
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Prep Time:
205 minutes
Cook Time:
15 minutes
Total Time:
220 minutes
Ingredients:
  • 24 wonton wrappers
  • 10.00 gm caster sugar
  • 70.95 gm caster sugar
  • 25.00 gm custard powder (we used Foster Clarke's)
  • 515.00 gm reduced-fat milk
  • 8.80 gm vanilla essence
  • 150g cherries, quartered, stones removed
  • 6.00 gm pure icing sugar, to serve
Instructions:
  • Preheat the oven to 180°C. Grease a 12-hole muffin pan each with 1/3 cup capacity. Lightly brush a wonton wrapper with cold water, sprinkle with sugar, and top with another wrapper in a crossway pattern to form a star. Gently press the pastry into a muffin hole. Repeat with the remaining wrappers and sugar. Bake the tart cases for 15 minutes until they are crisp and golden. Let them cool in the pan before serving.
  • To make the custard, first, in a medium saucepan, mix together sugar and custard powder. Slowly pour in the milk while whisking continuously until the mixture becomes smooth. Stir in the vanilla and heat the mixture over low heat. Cook and stir for 5 to 10 minutes until the custard boils and thickens. Remove from heat, cover the surface of the custard with plastic wrap, and let it cool for 15 minutes before using.
  • Fill tart cases generously with creamy custard and chill for 3 hours to achieve the perfect set. Arrange fresh cherries on top and sprinkle with a delicate dusting of icing sugar before serving.

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