Orange Custard Tarts

"From Australian BH&G Diabetic Living - sounds like a lovely dessert. 20 minutes cooling time is included in the cooking time"
photo by a user photo by a user
Ready In:
2 tarts


  • 2 sheets phyllo pastry
  • cooking spray
  • 2 tablespoons custard powder
  • 250 ml skim milk (1 cup)
  • 2 teaspoons caster sugar (or s teaspoons of sugar substitute)
  • 14 teaspoon orange zest (finely grated)
  • 1 orange (small skinned and white pith removed sliced into rounds)


  • Preheat oven to 180C (fan forced).
  • 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.
  • Cut in half lengthways, then cut each half into 4 even sized pieces to make 8 pieces in total.
  • Use 4 pieces to line each of 2 x 3cm deep 8.5cm (base measurement) loose bottom, fluted flan tines.
  • Trim pastry edges and place tins on a baking tray and bake for 8 to 10 minutes or until pastry is light golden brown.
  • Meanwile, put custard powder in a small saucepand 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.
  • Remove pan from heat, stir in sugar and orange zest and set aside for 5 minutes to cool slightly.
  • Carefully remove pastry cases from tins and put on plates.
  • Whisk the custard until smooth and pour into pastry cases and top with the orange slices.
  • Set aside for 15 minutes to cool completely and then serve.

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