CORNY CUSTARD TARTS

MAKES 12 HANDS-ON TIME 20 minutes COOK TIME 30 minutes Cooking oil spray

6–7 sheets filo pastry

¾ cup Sweet Creamed Corn (recipe right)

3 eggs, lightly beaten

¾ cup milk of your choice

3 tablespoons icing sugar mixture,

plus extra for dusting

1. Preheat the oven to 180°C. Spray a 12-hole standard muffin tin with oil.

2. Remove the filo pastry from the packet and cover with a damp tea towel. Working quickly, making one tart case at a time, cut eight squares from each pastry sheet. Spray the first square well with oil, then place another square on top, about 1cm to the right. Continue to spray and place squares a little to the right to create a star shape, using four to five pastry pieces.

3. Carefully insert the pastry star into a muffin hole and push around the base of the tin only, allowing the pastry sides to curve and fold naturally. Make the remaining 11 tart shells in the same way.

4. Line each tart shell with scrunched-up squares of baking paper, add baking beads to each, then blind-bake for 8–10 minutes or until the pastry is very lightly golden and starting to crisp.

Remove from the oven and allow to cool slightly.

5. Whisk the remaining ingredients in a jug until combined. Evenly divide the mixture among the tart shells and bake for a further 12–15 minutes or until the custard is set and the pastry is crisp.

6. Remove from the oven and cool slightly on a wire rack to avoid condensation, so the pastry bases stay crisp. Dust with icing sugar to serve. Tip You can store the tarts in the fridge in an airtight container for 3–5 days. Gently warm in an oven at 100°C to crisp up the pastry before serving.

NUTRITION (per serve) 407 kJ/97 cal. Sat fat 1.8g. Carbs 11.4g. Sugars 4.6g. Fibre 0.7g.