Berry Custard Tarts

Easy White Chocolate and Berry Custard Tarts

Makes 12
Preparation Time: 30 minutes
Cooking Time: 15 minutes (plus cooling and refridgeration)

Ingredients
3 sheets frozen shortcrust pastry, partially thawed
1 cup double thick vanilla custard
100g white chocolate, chopped
¼ teaspoon ground nutmeg
1 kiwi fruit, peeled, cut into small wedges
4 strawberries, quarted
50g raspberries
50g blueberries
12 small mint sprigs
2 tablespoons flaked almonds
Icing sugar, to dust

Method
Preheat oven to 200/180c fan-forced. Grease a Pyrex Platinum 12 Cup Cupcake and Tart Pan.
Using a 9cm cutter, cut 12 rounds from pastry. Use pastry circles to line holes of prepared pan. Bake for 12 minutes or until lightly golden. Cool completely, in pan.
Place custard and white chocolate in a small saucepan. Stir over medium-low heat until smooth. Divide mixture among pastry shells. Sprinkle with nutmeg. Refrigerate 2 hours or until set.
Top tarts with fruit, mint and almonds. Dust with icing sugar, to serve.

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