Orange Custard Tarts

1. 1

   Preheat oven to 180C (fan forced).

2. 2

   Place 1 pastry sheet on a clean surface and spray with cooking spray and then top with the second pastry sheet and spray with cooking spray.

3. 3

   Cut in half lengthways, then cut each half into 4 even sized pieces to make 8 pieces in total.

4. 4

   Use 4 pieces to line each of 2 x 3cm deep 8.5cm (base measurement) loose bottom, fluted flan tines.

5. 5

   Trim pastry edges and place tins on a baking tray and bake for 8 to 10 minutes or until pastry is light golden brown.

6. 6

   Meanwile, put custard powder in a small saucepand and gradually whisk in the milk and cook, stirring over a medium heat for 6 to 7 minutes or until custard comes to a simmer and thickens.

7. 7

   Remove pan from heat, stir in sugar and orange zest and set aside for 5 minutes to cool slightly.

8. 8

   Carefully remove pastry cases from tins and put on plates.

9. 9

   Whisk the custard until smooth and pour into pastry cases and top with the orange slices.

10. 10

    Set aside for 15 minutes to cool completely and then serve.

* Per serving · 4 servings · Values may vary.