- 45 minutes
- 15 minutes
- 6 tarts
|1 cup Devondale full cream milk|
|1 tsp vanilla extract|
|2 egg yolks|
|2-3 tsp cornflour|
|2 tbsp caster sugar|
|Store bought mini tart shells, available at Coles|
|1 punnet fresh raspberries|
Heat milk and vanilla until it scalds - just before boiling point, or when it reaches 83°C.
In a large heatproof bowl, whisk eggs, cornflour and sugar together until smooth (do not do it before step 1, it will become too thick!).
Add half of the milk to the egg mixture, constantly whisking until combined.
Pour back into the saucepan with remaining milk and vanilla and continue to whisk on the stove top until the custard becomes thick and creamy. Pour into a plastic container, cover the surface with cling wrap directly pressed on to it and allow to cool in the fridge until chilled.
Spoon the chilled custard into tart shells and top with raspberries.