Muffin Pan Lemon Custard Tarts

21
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"From our Sunday newspaper The Sunday Times. NOTE! butternut snap cookies not included in nutritional facts."

Original recipe yields 21 servings
OK

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 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 & Variations


  • Tarts are best made on the day of serving.

Related