Eggnog Custard Tarts

Step 1: Grease a 6 hole Texas muffin pan (three-quarter cup capacity).

Step 2: To make pastry, place flour, butter and Natvia in a food processor and process until mixture resembles fine crums and then add egg and process until mixture just comes together.

Step 3: Shape into a flat disc and refrigerate, covered, for 30 minutes.

Step 4: Roll out pastry between two sheets of baking paper until 5mm thick and using a small plate or bowl as a guide, cut out 6 12cm circles, re-rolling pastry if necessary.

Step 5: Line prepared pan holes with pastry round and freeze for 15 minutes.

Step 6: Place paper muffin case in each pan hole to cover the pastry and fill with rice, beans or baking beads and cook in a moderate oven (180C) for about 20 to 25 minutes or until pastry cases and light golden and then remove beans, rice or baking beads and paper cases.

Step 7: To make custard - whisk egg yolks, Natvia, vanilla and spice in a medium jug until combined and then whisk in milk and rum and pour evenly into pastry cases and cook in a moderately low oven (160C) for about 15 minutes or until custard is just set.

Step 8: Remove pan from oven and stand for 5 minutes before transferring to a wire rack.

Step 9: Serve custard tarts warm or cold.

Step 10: TIP - Try replacing rum with brandy. Reserve some of the pastry trimmings to seal any cracks or holes in the cooked pastry cases.