A couple of weeks ago, we went to Kev & Suze’s for the BBQ FEST and this was the dessert I made. Custard Tarts! Perfect! Do I make them from scratch or cheat? CHEAT!! So here is a recipe if you need to do a quick dessert for a bbq or unexpected guests come over or the kids are starving, this is a real time saver!
I was so glad I decided to do the cheats version of custard tarts and make them the night before! As I also prepared my Amazing Moroccan Cous Cous Salad for the BBQ, my Saturday morning was taken up with preparing that! There wasn’t even time to eat breakfast that’s how consumed I was with making a wonderful salad everyone would love and comment on!
Sometimes, we don’t have to always make things from scratch. As much as they may taste better, sometimes it’s just too hard, we run out of time, we have the ‘can’t be bothered’ face on and why do we have to always make things from scratch?!
I made a small mistake! The tart cases are supposed to be baked in the oven prior to having the custard mix placed in them! And as I forgot to read the instructions on the pack (derr!!) I added in the custard mix before cooking the cases! Oh no! What do I do? Don’t panic, take a deep breath (or two) and have a think. Got it – instead of tipping the custard mix back into the saucepan, baking the cases, pulling out the cases from the oven, letting them cool before I put the custard mix in them, I decided to just put everything onto a baking tray and place them in the oven for 10-15 minutes. And they turned out perfectly! What can I say, a little mistake turned out to be a blessing in disguise. Make sure you allow the tarts to cool in the oven before placing them in the fridge! The custard may spill when you try to remove them from the oven to place them in the fridge – you could burn yourself! So please, please, please allow the tarts to cool for at least 30 minutes before taking them out of the oven!
1 packet (12) sweet tart cases
1 packet (75gm) egg custard mix
2½ cups (600ml) cold milk
Freshly ground nutmeg
Mint leaves to serve
Place milk into a small saucepan on a medium heat and whisk in the custard mix.
Slowly bring to the boil, stirring continuously and remove immediately from the heat.
Allow to cool before placing into the cases.
Preheat oven to 200˚C
Place tart cases on a baking tray and evenly fill with the custard mix. Place into the oven for 10-15 minutes.
Turn heat off and allow the custard tarts to cool.
Add a sprinkling of nutmeg on each tart and place in the fridge for at least 45 minutes – overnight is preferred.
Serve on the day with small mint leaves to make them look more attractive.
Pingback: The food ventures of Miss Food Fairy in 2013 | missfoodfairy