Cinnamon Custard Tart
Cinnamon Custard
250ml milk
250ml cream
1 tsp vanilla
4 eggs, yolks only
30g caster sugar
2 tsp cornflour
3" MA's Cinnamon Stick
1 short crust pastry
Short crust Pastry
1 1/2 cup flour
2 tbls icing sugar
125g butter
1 tbls chilled water
1 egg yolk
Custard Filling
Step 1
Bring the milk, cream and vanilla to simmering point slowly over a low heat.
Step 2
Whisk the yolks, sugar and cornflour together in a bowl until well blended.
Step 3
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
Step 4
Return to the pan, and over a low heat gently stir with a wooden spatula until thickened.
Step 5
Pour the custard into already cooked mini tarts and refrigerate. Sprinkle with cinnamon and serve.
Short Crust Pastry
Step 1
Rub together the flour, butter and sugar
Step 2
Now add the egg yolk and water
Step 3
Mix until just combined and form a ball
Step 4
Wrap the ball using clingfilm and chill.
Step 5
Roll and line a pie pan to make a crust.
Step 6
Bake at 180 for 8 mintues. Fill with filling and return to oven until cooked.
