Inspired by places and people they love, Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart.
Clementine Custard Tarts
- 40 min
90g caster sugar
Grease a muffin tin and preheat the oven to 210°C
In a saucepan, whisk together the egg yolks, sugar and cornflour until smooth. Scrape the seeds out of the vanilla pod and add to the mixture. Slowly add the milk and cream, whisking as you go. Place over a medium heat and continue to whisk till has thickened. Just before it comes to the boil, take off the heat and whisk in the jar of clementine curd. Transfer to a bowl and cover with clingfilm.
Roll out the puff pastry and dust with cinnamon and grated nutmeg. Take a cutter the size of the muffin holes and cut out 10-12 pastry rounds. Place a circle of cut pastry in each of the holes of the muffin tin and press down gently with your fingers.
Carefully spoon in the custard until it nearly reaches the top of the pastry rim. Place the muffin tin in the oven and bake for 20 mins or so, turning the tray after 10 minutes to help keep the cooking even. Once golden and starting to blister take out of the oven. Allow to cool slightly before taking out of the tin and leaving to cool fully on a wire rack.
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