Orange Custard Tarts

Step 1: Preheat oven to 180C (fan forced).

Step 2: Place 1 pastry sheet on a clean surface and spray with cooking spray and then top with the second pastry sheet and spray with cooking spray.

Step 3: Cut in half lengthways, then cut each half into 4 even sized pieces to make 8 pieces in total.

Step 4: Use 4 pieces to line each of 2 3cm deep 8.5cm (base measurement) loose bottom, fluted flan tines.

Step 5: Trim pastry edges and place tins on a baking tray and bake for 8 to 10 minutes or until pastry is light golden brown.

Step 6: Meanwhile, put custard powder in a small saucepan and gradually whisk in the milk and cook, stirring over a medium heat for 6 to 7 minutes or until custard comes to a simmer and thickens , should thickly coat a wood spoon.

Step 7: Remove pan from heat, stir in sugar and orange zest and set aside for 5 minutes to cool slightly.

Step 8: Carefully remove pastry cases from tins and put on plates.

Step 9: Whisk the custard until smooth and pour into pastry cases and top with the orange slices.

Step 10: Set aside for 15 minutes to cool completely and then serve.