Custard tarts are a great way to use up egg yolks after making pavlovas.
Ingredients (makes 15 -20)
- 1/2 cup Castor sugar
- 2 tbls Corn flour
- 3 Egg yolks
- 1/4 cup Milk
- 1/2 cup Cream
- 1 tsp Vanilla
- 5cm Strip lemon rind
- 1-2 sheets Puff pastry
- Preheat oven to 200 degrees. Grease patty cake pans.
- In a saucepan, combine sugar and corn flour. In a jug, combine the yolks, milk and cream, gradually whisk into the saucepan.
- Add the vanilla and lemon rind. Over medium heat, stir until mixture just comes to the boil. Remove from heat, remove rind and cover with plastic wrap.
- Using a circle cutter, cut 18 rounds and line the patty cake pans. Divide the custard amongst the cases. Bake for about 12 minutes. Turn onto a wire rack to cool. Serve with sifted icing sugar.