Mini Crème Brûlée Tarts

Photo by Simon Lambert

Preparation time - 45 minutes

Cooking time - 50 minutes

Skill - moderate

Makes 12

1 x 12 muffin tin 

Ingredients

• 2 sheets Heritage Bakers shortcrust pastry (thawed)

• Custard

• 400 ml milk, plus 50 ml

• 3 Tbsp custard powder

• 3 Tbsp sugar

• 1 tsp vanilla essence

• Caramel 

• 100g sugar

• 1 Tbsp water

Method

1. Using a 8 cm round cutter, cut 12 rounds of pastry.

2. Carefully place one round of pastry into the base of each muffin tin, to create a mini tart shell.

3. Prick the base with a fork and refrigerate until required.

4. To make the custard.

5. Pour 400 ml milk into a saucepan.

6. With remaining 50 ml milk.  Add the custard powder, sugar and vanilla.  Stir well to combine and remove any lumps.

7. Pour into the milk and place over a low heat.  Whisking continuously to prevent lumps, cook until thick custard consistency.  

8. Remove from the heat and place a piece of plastic wrap on the surface of the custard (this prevents a skin forming).  Cool.

9. Preheat the oven 200C (180C fan-forced)

10. Add 2 tablespoons of mixture to each tart shell. Smooth to even out.

11. Bake for 20 minutes or until the pastry is golden and the custard has set.

12. To make the caramel topping.  Add the sugar and water to a clean saucepan.  Place over low heat to dissolve the sugar. Once the sugar has dissolved, turn up the heat.  Be very careful at this stage as you do not want to burn the caramel.  You can not stir the caramel either at this stage.  Once you see the sugar start to turn a golden colour, remove from the heat.

13. Gently swirl the caramel to evenly colour.

Recipe by Alison Lambert