hile they're baking prepare custard mix.
In a medium
rease a round 9 inch tart pan.
Sift flour into
he rack.
Place all custard ingredients in a food processor
Grease a 9 inch springform tart pan.
Using a food
Remove tart shells cases from the package.<
ll be trimmed after the tart is in the pan, if
olden brown.
Method for Custard:.
Beat eggs, condensed milk
ver.
Transfer dough to tart pan, centering it carefully.
10 inch loose-bottomed tart pan. Roll out pastry then
n the freezer for another tart.
Preheat the oven to
Put the dough into your tart pan and let the edges
rease an 8 inch springform tart pan. Roll out dough between
br>Meanwhile, to make the custard filling, whisk eggs, vanilla and
up milk to the combined custard powder and caster sugar to
4 x 12 inch tart pan.
To make the
Preheat oven to 220 Degrees Celsius.
Cut each sheet into 4 10cm circles, line 1/2 cup muffin pan with dough. Refrigerate.
Stir custard powder, sugar and 1/2 cup cream until smooth.
Stir in zest and essence.
Bring remaining cream to boil in saucepan.
Stir quickly into custard mixture.
Stir over low heat 2 minutes until thickened.
Cool 5 minutes and pour into prepared cases.
Bake in middle oven 15 minutes.
Dust with icing sugar to serve.
Preheat oven to 325-degrees F.
Place baked tart shell on baking sheet. Set aside.
Cut apricots into wedges and arrange in tart shell.
In a bowl whisk together sugar, yolks and cream.
Stir in flour and salt. Stir to combine.
Pour cream/yolk mixture over apricots.
Sprinkle almonds over all.
Bake for 35-40 minutes or until custard is set.
xtract. Mix until combined. Strain custard into a glass measuring cup
10 1/2-inch tart pan with removable bottom (or
more minutes.
Remove custard from heat and stir in