Orange Custard Tarts

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READY IN: 40mins
SERVES: 2
YIELD: 2 tarts
UNITS: US

INGREDIENTS

Nutrition
  • 2
  • 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)
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DIRECTIONS

  • 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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