Recipe
Apricot Custard Tarts
Buttery puff pastry cases filled with vanilla custard and topped with sweet apricots for an easy, elegant bake.
Ingredients
Method
60 mins prep30 mins cook90 mins total
Warm the milk, cream and vanilla extract in a saucepan over medium heat until steaming but not boiling.
Whisk the egg, egg yolks, caster sugar and cornflour in a heatproof bowl until smooth.
Gradually whisk the warm milk mixture into the egg mixture, then return it all to the saucepan.
Cook over medium heat, whisking constantly, until thickened to a smooth custard.
Transfer the custard to a bowl, cover the surface, and cool completely.
Roll and cut the puff pastry into ten discs, then line a muffin tin and prick each base with a fork.
Fill each pastry case with cooled custard and arrange sliced apricots on top.
Sprinkle with sugar and bake at 200°C (180°C fan) for 25 to 30 minutes until golden and set.
Cool slightly, then brush with warm apricot jam before serving.
About this recipe
These apricot custard tarts pair crisp, flaky pastry with a silky homemade custard and soft baked fruit. They are simple to prep and look lovely on a tea table or dessert spread.
A quick gloss of warm apricot jam gives each tart a bright finish and a gentle fruit shine. Serve slightly warm or at room temperature.
