Individual lemon custard tarts
- 3 tablespoons custard powder (or cornflour plus 1 teaspoon vanilla)
- 3 tablespoons sugar
- 1 tablespoon oat milk powder (or other milk powder)
- 1 tablespoon gram flour (chickpea/garbanzo flour)
- 1 pint (568ml) milk (I used unsweetened oat)
- 1/2 lemon juice & zest (plus extra zest for decorating)
- 1 pack ready made puff pastry sheet
- *optional cream or berries to decorate
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Put all the dry ingredients in a small bowl and add 3-4 large spoons of the milk. Mix to a smooth paste. (add the vanilla if using cornflour)
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Tip the remaining milk into a saucepan and gently heat.
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Gradually pour your mixture into the hot milk, whisking continually. The custard should start to thicken.
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Add in the lemon juice and finely grate in the zest. Mix well, turn the heat off.
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Cut circles from your pastry sheet and line a 12 hole bun tin (or 12 silicon cases). Using a smaller cutter (I used a miniature jam jar lid) gently make an indent in the base of each pastry case (to prevent it rising in the centre).
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Fill the cases with the custard - it should fill almost all the way to the top.
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Bake at Gas Mark 6 (400f / 200c) for 25 minutes. The edges of the pastry should be golden and nicely puffed!
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Allow to cool before removing from their cases. Add cream and/or fruit if using and grate more zest over.
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Enjoy!
