MINI CUSTARD TARTS
- Marianne Jacoby
- Apr 27, 2016
- 2 min read
Makes :24 TARTS depending on size 8 - 10 MINUTES 180'C
INGREDIENTS 500 g or 750 ml or 1/2 pack Golden Cloud Cookie Mix 250 g butter or margarine 30 ml water
Quick Custard Filling 20ml - gelatine 50ml - water 2packets - vanilla instant pudding 400ml - cream 400ml - milk
A few drops - almond essence (optional but very good)
To Decorate Smarties or any colourful sprinkles
INSTRUCTION 1. Prepare the dough as explained on the Golden Cloud pack. 2.Grease/spray 24 small loose-bottomed tartlet pans or shallow muffin tins. 3. Divide the cookie mixture between muffin tins or tartlet pans and press out quite thinly. Cut away any excess pastry at the edges and prick with a fork. Refrigerate for at least an hour to ensure that the pastry bakes neatly without sliding down at the sides.
4. Preheat the oven to 180 oc while pastry is chilling and bake for, 8- 10 minutes until pale golden and crisp. Cool a few minutes and remove from oven. 5. Fill with slightly set custard and keep refrigerated. Garnish just before serving.
Variation: For large pie crusts, grease 2 x 23-26 em pie plates generously with margarine. Divide pastry between the pie plates and press evenly and thinly onto the base and sides of the pie plates. Thin out the pastry in the corners and neaten the edges. Prick with a fork and refrigerate for at least an hour to ensure that the pastry is firm and will bake neatly without sliding down at the sides. Preheat the oven to 180 oc while pastry is chilling and bake for 12 - 15 minutes until golden and crisp. Fill with any preferred sweet filling.
The baked pie shells may be stored airtight for 2 weeks or more before using without losing flavour or texture.
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