Blueberry Custard Tarts
These fruity tarts have a rich creamy custard filling with a crisp pastry case. If you prefer you can use shortcrust pastry.
Ready in 1 hour, plus cooling
75g caster sugar
3 medium egg yolks
2 tbsp cornflour
1 tsp vanilla extract
500g puff pastry, thawed if frozen
Flour, for dusting
100g fresh blueberries
1 Whisk the sugar, egg yolks, cornflour and vanilla extract together in a heatproof bowl until smooth. Heat the milk in a pan over a medium heat until almost boiling. Whisk the hot milk into the egg mixture then pour back into the pan. Gradually bring the mixture to the boil, stirring all the time, until a smooth custard forms.
2 Remove the pan from the heat and cover the surface closely with greaseproof paper to prevent a skin forming. Leave to cool completely.
3 Meanwhile roll the pastry out on a lightly dusted surface to a 3mm thickness. Stamp out eight 12cm rounds of pastry and use to line eight 8cm fluted tartlet tins. Prick the bases with a fork and chill in the fridge whilst the custard is cooling.
4 Preheat the oven to 200C, 180C fan, gas mark 6. Divide the cooled custard mixture between the pastry cases and scatter over the blueberries. Bake for 15-20 minutes or until the pastry is crisp and golden. Serve warm or cold.
Place a baking sheet in the oven to heat up then place the filled tartlet tins on it for baking. The extra burst of heat will help to ensure a crisp pastry base.