These Cherry Custard Tarts are light, sweet and utterly delicious. My Canadian and I had the parents for dinner and these tarts were devoured at lightening speed. If you’re not a fan of cherries; plums, apricots or even blueberries would be a beautiful alternative. Do take the time to make your own custard, it has a much more luxurious texture than the store bought options.
Cherries have long been one of my favourite fruits. I look forward to Christmas every year for when the giant box of Otago cherries arrives. This summer has been fabulous for cherries in New Zealand, and I will be looking to freeze some of summers bounty for dishes later in the year, during winter.
Ingredients
- 3/4 cup caster sugar
- 3/4 cup water
- 1 tsp vanilla extract
- 1/4 cup cornflour
- 1 1/2 cups milk
- 3 egg yolks
- 2 sheets sweet shortcrust pastry
- 16 cherries, pitted and roughly chopped
Instructions
Preheat the oven to 200 degrees. Put the caster sugar, water and vanilla extract in a large saucepan over a low heat and simmer until the sugar has dissolved. Increase the heat and boil the sugar syrup until thickened slightly.
Put the cornflour, 1/2 cup of milk in a bowl and mix until smooth. Add the egg yolks and whisk until combined. Add the remaining milk and syrup and whisk until combined. Pour back into the saucepan and bring to a simmer. Whisking constantly, cook the mixture until it is thickened. This should take approximately 5 minutes. Set aside to cool completely.
Line 6 large muffin tins with the shortcrust pastry and cook in the oven for 10 minutes until slightly golden. Put aside to cool and await the filling.
Fill the pastry cups with the custard, topping each tart with a handful of cherries. Bake in the oven for 20 minutes, until lightly golden. Cool a little and then serve with more cherries on the side, and a dusting of icing sugar.
