Raspberry and Finger Lime Filo Custard Tarts
Prep Time
45m
Cook Time
15m
Serves
12
Ingredients
- 8 sheets filo pastry
- 80 g melted butter
- 1/4 cup sugar
- 1/4 cup custard powder
- 2/3 cup milk
- Vanilla essence
- 1/2 cup full fat sour cream
- 1/3-1/2 cup Yackandandah Raspberry and Finger Lime Curd
- Fresh fruit, for decoration
- Icing sugar for dusting, if desired
Instructions
Step 1
Make a stack of 4 sheets of filo, brushing well between layers with butter, cut into 6 even squares. Repeat this process with remaining pastry and butter to make 12 pastry squares in total.
Step 2
Press the pastry into a greased muffin pan, ensure the pastry is pressed right to the base of the pans then tuck in the edges. Bake at 190°C FF for 6-8 minutes or until crisp and golden. Allow to cool.
Step 3
Combine in a saucepan the sugar, custard powder, milk and vanilla, whisk over a medium heat until the mixture boils and thickens. (It will be thick) Transfer to a mixing bowl, cover and cool thoroughly.
Step 4
Beat the cold custard with an electric mixer until smooth then gradually beat in the sour cream to create a thick spoonable custard. Chill.
Step 5
Spoon the custard into the prepared pastry cases, top with a heaped teaspoonful of the curd and finish with a little fruit and a dusting of icing sugar. Serve immediately.
