These custard tarts are perfect picnic fare. Bite-sized, vanilla-scented and piled high with purple blueberries. Who could ask for more?

Recipe and photos: Emma Boyd

Makes: 12

INGREDIENTS

3 egg yolks
50g sugar
½ cup milk
¾ cup cream
1 teaspoon vanilla
2 sheets flaky puff pastry
200g blueberries
1 teaspoon icing sugar, plus extra to sprinkle over tarts
1 teaspoon lemon juice

METHOD

Heat oven to 220°C. Generously grease a 12-hole muffin tin with butter. To make the custard, in a heavy-bottomed saucepan, whisk together the yolks, sugar, milk and cream. Bring to a boil over low heat, whisking continuously. Boil for 5 minutes or until thick, then remove from the heat. Stir in the vanilla and set aside to cool.

Cut 12 10cm diameter circles from the pasty and use these to line the muffin tray. Prick the bottom of each hole with a sharp knife, spoon the custard into the pastry cases, and bake for 15-20 minutes or until the pastry is golden and the custard is set. Remove from the oven and set aside to cool.

Take half the blueberries and cut them in half widthwise. Put them into a small bowl along with the whole blueberries, the icing sugar and lemon juice. Mix well then pile onto the tarts. Sprinkle with icing sugar before serving.

Love this story? Subscribe now!