Custard Tarts

1. Separate approx. 10 eggs to achieve 200g egg yolk (based on a size 6 egg). Egg whites can be used to make meringues or other similar products.

2. Combine all ingredients into a bowl and whisk together until sugar is dissolved and eggs fully combined.

3. Allow the egg filling to rest in the bowl in the fridge for a few hours (or overnight) to allow the bubbles to dissipate.

4. Place the thawed pre-frozen tart shells on a baking tray with even spacing.

5. Using a jug, pour in approx. 40ml of custard filling per pastry case. Recipe above yields approx. 36 tarts.

6.Bake at 240°C for approx. 22 to 24 minutes. You are looking for a bit of caramelisation on the top while also ensuring there is sufficient bottom heat to bake the base of the pastry.