Muffin pan lemon custard tarts


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.

8 Ingredients

  • 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 1

    Combine custard powder

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    (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).

  • Step 2

    Transfer custard to a heatproof bowl. Cover surface with plastic wrap. Set aside for 30 minutes or until cool.

  • Step 3

    Preheat oven to 180C/160C fan-forced.

  • Step 4

    Place 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 5

    Whisk 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).

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Recipe Notes

Tarts are best made on the day of serving.

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