Muffin Pan Lemon Custard Tarts
Recipe: #35939
November 08, 2020
Categories: Desserts, Snacks, Game/Sports Day, Picnic, Potluck, Vegetarian, Sugar, Milk, more
"From our Sunday newspaper The Sunday Times. NOTE! butternut snap cookies not included in nutritional facts."
Original is 21 servings
Ingredients
Nutritional
- Serving Size: 1 (29.5 g)
- Calories 69.3
- Total Fat - 2.1 g
- Saturated Fat - 0.6 g
- Cholesterol - 3.3 mg
- Sodium - 62.5 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 0 g
- Sugars - 4.9 g
- Protein - 2 g
- Calcium - 32.4 mg
- Iron - 0.5 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine custard powder and sugar in a medium saucepan and whisk in 60 ml (1/4 cup) milk until smooth and combined and add remaining milk and lemon rind and whisk to combine.
Step 2
Place saucepan over medium-high heat and cook, whisking constantly, for 8-10 minutes or until custard simmers and thickens and remove from heat and whisk in lemon juice.
Step 3
Transfer custard to a heatproof bowl and cover surface with plastic wrap and set aside for 30 minutes or until cool.
Step 4
Preheat oven to 180C/160C fan-forced.
Step 5
Place 1 biscuit on top of 21 holes of two 12-hole round-based shallow patty pans and bake for 3 minutes or until biscuits have softened and working very quickly, use a teaspoon to shape the biscuits into a cup, using the pan as a guide.
Step 6
Whisk custard until smooth and divide custard among biscuits and refrigerate for 3 hours or until set. Dollop with whipped cream and top with lemon slices.
Tips
- Tarts are best made on the day of serving.
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