Peach Custard Tarts - cooking recipe

Ingredients

12 None baked mini tart shells
1 (15 oz) can peach slices in fruit juice, drained, juice reserved, 12 sliced in half lengthwise, remainder reserved for another use
1 cup vanilla custard
2 tbsp cornstarch, mixed with 2 tbsp water
1/2 cup apricot jam, heated and strained

Preparation

Place tart shells on a baking tray.
Place custard and reserved peach juice in a small heavy-bottomed saucepan. Cook over medium-low heat until heated through. Add cornstarch slurry and cook for 1-2 mins, or until mixture boils and thickens. Transfer to a measuring cup and cover surface directly with plastic wrap. Let cool slightly then chill, stirring occasionally, for 15 mins.
Spoon cooled custard into tart shells. Arrange 2 peach slices on top of each tart and chill for 30 mins.
Carefully brush tops of tarts with strained jam. Chill for 5 mins. Serve.