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- Prep
- 45 minutes
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- Total
- 15 minutes
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- Serving
- 6 tarts
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Ingredients
| 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 |
Directions
- 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.
