Yogurt Custard Tarts
By Olga Klesch
You can also flavour custard with coffee, chocolate or fruit purée for a quick dessert.
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Ingredients
- 250 Gram Wholemeal shortcrust pastry
- 3 Tablespoon Custard powder
- 1 Tablespoon Sugar
- 300 ml Milk ( 1/2 pint)
- 150 Gram Greek style yogurt (5 oz)
- Fresh fruits, selection to decorate
Details
Servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Roll out the pastry on a floured surface. Use to line four 10 cm (4 inch) flan tins. Bake blind at 200 °C / 400 °F / Gas 6 for 25 minutes, until cooked.
Step 2
Blend the custard powder and sugar with a little of the cold milk. Bring remaining milk to the boil and pour onto the mixture stirring well. Return to the pan, bring to the boil stirring.
Step 3
Leave until cool, stir occasionally. Stir in the yogurt and spoon into the cooled flan cases. Leave to set. Decorate with fresh fruit before serving.
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