Peach Custard Tart

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READY IN: 65hrs 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    miniature tart shells (shortcrust)
  • 410
    g sliced peaches in juice
  • 1
    cup vanilla custard (store bought)
  • 2
    tablespoons cornflour
  • 13
    cup apricot jam (heated and strained)
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DIRECTIONS

  • Remove tart shells cases from the package.
  • Drain peaches, reserve juice and slice 12 peaches in half lengthwise and reserve remaining peaches for another use.
  • Place tart shells on a tray.
  • Place custard and reserved juice in a small heavy based saucepan and cook and stir over a moderately low heat until heated.
  • Mix cornflour with 2 tablespoons water in a small bowl and stir into custard and cook and stir for 1 to 2 minutes or until mixture boils and thickens.
  • Transfer to a heatproof jug and cover surface directly with baking paper (prevents custard forming skin) and then chill, stirring occasionally, for 15 minutes (custard will thicken on cooling).
  • Spoon cooled custard into tart shells cases and arrange 2 peach slices on top of custard and chill for 30 minutes.
  • Carefully brush tart tops with jam and then chill for 5 minutes and then serve.
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