Name: Mini fruit bread custard tarts
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 tablespoon cornflour; 1 tablespoon custard powder; 1 1/4 cup milk; 2 egg yolks; 1/2 teaspoon vanilla essence; 1/3 cup caster sugar; 6 large slices raisin bread, crusts removed; cooking oil spray; 1/4 cup flaked almonds, toasted; 2 teaspoon icing sugar

Ingredients

1 tablespoon cornflour

1 tablespoon custard powder

1 1/4 cup milk

2 egg yolks

1/2 teaspoon vanilla essence

1/3 cup caster sugar

6 large slices raisin bread, crusts removed

cooking oil spray

1/4 cup flaked almonds, toasted

2 teaspoon icing sugar

Method

1.Preheat oven to 180°C/160°C fan forced. Grease a 6-hole (1/3-cup) muffin tray.

2.Combine cornflour and custard powder in a medium bowl. Gradually whisk in milk, egg yolks, essence and sugar until smooth. Pour into a small saucepan. Cook and stir over moderate heat for 5-8 minutes or until custard boils and thickens. Remove from heat. Cool slightly.

3.Meanwhile, using a rolling pin, roll each slice of bread between sheets of baking paper until thin. Spray both sides of bread with oil. Line prepared tray with bread. Bake for 8-10 minutes or until lightly browned. Cool slightly.

4.Divide custard mixture among tart cases. Bake on lower shelf for 20 minutes or until tops are browned and custard is set. Transfer to a wire rack to cool. Serve topped with almonds and dusted with icing sugar.

Tarts are best made close to serving.
Note

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Ingredients

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