Muffin Pan Lemon Custard Tarts Recipe

This cheats version of classic custard tarts has a lemony twist and uses a muffin pan and packet of butternut snap cookies to create the bases.

The ingredient of Muffin Pan Lemon Custard Tarts Recipe

• 1 1 2 tablespoons vanilla custard powder
• 2 tablespoons caster sugar
• 310ml 1 1 4 cups milk
• 3 teaspoons finely grated lemon rind
• 1 tablespoon lemon juice
• 250g pkt butternut snap cookies
• whipped cream to serve
• lemon slices cut into quarters to serve

The Instruction of muffin pan lemon custard tarts recipe

• combine custard powder and sugar in a medium saucepan whisk in 60ml 1 4 cup milk until smooth and combined add remaining milk and lemon rind whisk to combine place saucepan over medium high heat cook whisking constantly for 8 10 minutes or until custard simmers and thickens remove from heat whisk in lemon juice
• transfer custard to a heatproof bowl cover surface with plastic wrap set aside for 30 minutes or until cool
• preheat oven to 180c 160c fan forced
• place 1 biscuit on top of 21 holes of two 12 hole round based shallow patty pans bake for 3 minutes or until biscuits have softened working very quickly use a teaspoon to shape the biscuits into a cup using the pan as a guide
• whisk custard until smooth divide custard among biscuits refrigerate for 3 hours or until set dollop with whipped cream and top with lemon slices

Nutritions of Muffin Pan Lemon Custard Tarts Recipe

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation