Leftover Croissant Custard Tarts
An eggciting way of using up any leftover croissants from yesterday’s breakfast, these sweet homemade custard tarts are an easy addition to your pastry plate when brunching over the weekend.
These tarts would also taste absolutely yummy if a little lemon curd was added in the base of the tart case, so if you fancy it, pop a teaspoon of curd into the cooked cases before spooning in the custard.
Prep: 5 mins | Cook: 5 mins | Chill: 30 mins
Serves 6 people
Ingredients
- 3 croissants
- 2 large FREE free range eggs
- 2 large FREE free range egg yolks
- 100g caster sugar
- 1 tbsp cornflour
- 1 tsp vanilla paste
- 300ml double cream
- 300ml milk
- Fresh fruit, raspberries & blueberries (to serve)
- Icing sugar (to serve)
Method
- Preheat the oven to 200C/180C fan/gas 6.
- Slice the croissants in half, turn on their ends and gently press into the muffin tin create tart cases. Be careful to not create any holes in the croissants otherwise your custard will leak out.
- Bake in the oven for 4 - 5 minutes just until they have crisped up. In the meantime, make the custard.
- In a large heatproof bowl crack in the eggs and add the yolks along with the sugar, cornflour and vanilla. Whisk together to combine. Pour the cream and milk in a heavy-bottomed pan and gently heat over a low heat just until warm.
- Pour the warmed milk into the egg yolk mixture slowly, whilst whisking continuously to ensure you do not scramble the eggs.
- Return the custard mixture back to the pan and place over a medium heat, stirring continuously. Allow the custard to cook for 5 - 7 minutes until it becomes thick.
- Pour the custard into a jug for easy pouring. Carefully pour the custard into the prepared croissant cases before placing in the fridge for at least 30 minutes (but ideally 1 hour) to cool and set.
- Remove from the fridge once set, finish with fresh fruit and a sprinkling of icing sugar if desired.
