Clementine custard tarts

MAKES 12 PREP 25 mins plus cooling COOK 25 mins MORE EFFORT V

6 clementines, 3 zested, all juiced

(you’ll need about 240ml) 320g sheet ready-rolled puff pastry plain flour, for dusting

2 eggs, plus 3 egg yolks (freeze the

extra whites to make meringues) 2 tbsp cornflour

2 tbsp caster sugar

450ml whole milk icing sugar, for dusting (optional)

1 Heat the oven to 200C/180C fan/ gas 6. Bring the clementine juice to the boil in a small saucepan over a medium heat. Cook until it has reduced to about 50ml (this may take up to 20 mins). Leave to cool.

2 Unravel the puff pastry. Scatter two-thirds of the clementine zest over the top. Re-roll the pastry up into a tight spiral from one of the short ends, then cut along its length at 2cm intervals into 12 even rounds. On a lightly floured surface, roll each round into a roughly 10cm circle and use these to line the holes of a 12-hole muffin tin. Chill until needed.

3 Put the eggs, egg yolks, reduced clementine juice and the remaining zest, the cornflour and sugar in a pan, and whisk together to combine. Gradually whisk in the milk until the mixture is smooth, then warm over a medium-low heat until the mixture has thickened and started to simmer, about 8-10 mins. Remove from the heat, pour into a jug and leave to cool for a few minutes, whisking occasioanlly to prevent a skin from forming.

4 Remove the pastry cases from the fridge and fill each case with custard until almost full. Bake for 18-22 mins until the pastry cases are golden and the custard has browned slightly on top. Leave to cool completely in the tin. Dust with icing sugar, before serving if you like.

PER SERVING 187 kcals • fat 11g • saturates 5g • carbs 18g • sugars 7g • fibre 1g • protein 5g • salt 0.3g