Lemon Custard Tarts

Difficulty
Easy
Preparation
10 mins
Cooking time
5 mins
Servings
12
1 cup
a2 Milk™ Blue
1 tbsp
cornflour
1½ tbsp
sugar
2
egg yolks
zest
½ a lemon
1/3 cup
lemon curd
12-pack
60mm pre-baked mini tart cases
  1. Place milk, cornflour, sugar and egg yolks in a small bowl. Using a whisk, mix until smooth.
  2. Transfer mixture to a saucepan and heat gently, stirring continuously until thickened. Do not boil. Remove from heat and whisk in lemon zest and curd. Set aside until almost cooled.
  3. Whisk lightly and spoon into tart cases. Store in fridge until needed.

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