Recipe may contain gluten, peanuts, tree nuts, milk and soy.
This cheat’s version of classic custard tarts has a lemony twist and uses a muffin pan and packet of butternut snap cookies to create the bases.
1 1/2 tbsp vanilla custard powder
2 tbsp caster sugar
310ml (1 1/4 cups) milk
3 tsp finely grated lemon rind
1 tbsp lemon juice
250g pkt butternut snap cookies
Whipped cream, to serve
Lemon slices, cut into quarters, to serve
5 Method Steps
Step 1Combine custard powder(1 1/2 tbsp vanilla custard powder) and sugar (2 tbsp caster sugar) in a medium saucepan. Whisk in 60ml (1/4 cup) milk until smooth and combined. Add remaining 1 cup of milk and lemon rind (3 tsp finely grated lemon rind). Whisk to combine. Place saucepan over medium-high heat. Cook, whisking constantly, for 8-10 minutes or until custard simmers and thickens. Remove from heat. Whisk in lemon juice (1 tbsp lemon juice).
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Step 2Transfer custard to a heatproof bowl. Cover surface with plastic wrap. Set aside for 30 minutes or until cool.
Step 3Preheat oven to 180C/160C fan-forced.
Step 4Place 1 biscuit on top of 21 holes of two 12-hole round-based shallow patty pans. Bake for 3 minutes or until biscuits have softened. Working very quickly, use a teaspoon to shape the biscuits into a cup, using the pan as a guide.
Step 5Whisk custard until smooth. Divide custard among biscuits. Refrigerate for 3 hours or until set. Dollop with whipped cream (Whipped cream, to serve) and top with lemon slices (Lemon slices, cut into quarters, to serve).
Tarts are best made on the day of serving.