Muffin Pan Lemon Custard Tarts

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

Recipe: #35939

November 08, 2020



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

Original is 21 servings

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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