Chelsea

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Blueberry and Apple Custard Tarts

By Chelsea Sugar
Blueberry and Apple Custard Tarts
6 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 40 mins
  • Cooking time 25 mins
  • Serves
    6
Ingredients

    Cooking spray
    4 sheets filo pastry
    ¾ cup low fat milk
    2 x 50g eggs
    ¼ cup Chelsea Icing Sugar
    1 tsp vanilla extract or vanilla essence
    1 small apple, peeled and core removed, finely chopped
    ½ cup frozen blueberries

Method

    Preheat oven to 200°C conventional or 180°C fan forced. Line 6 x 80ml (1/3 cup) non-stick muffin pans with non-stick baking paper cases or spray pans well with cooking spray. Place one sheet of pastry out on a clean surface. Spray with cooking spray. Top with another sheet of pastry. Spray with cooking spray. Repeat spraying and layering with the remaining two sheets of pastry.

    Cut 6 x 14cm circles out of the pastry. Place the pastry rounds, sprayed side down, into the muffin pans.

    Put the milk, eggs, icing sugar and vanilla in a small jug. Whisk well to combine. Divide the apple and blueberries between the apple cases. Pour the milk mixture evenly over the fruit. Bake for 25-30 mins or until the filling is set and light golden brown.

    Using a flat-bladed knife loosen the edge of the tarts. Set aside in the pans for 5 mins to cool slightly. Transfer to small serving plates and serve.

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