Home Food and Wine Delicious Mini Tarts with Fresh Berries and Custard Print Share Facebook Twitter Email Delicious Mini Tarts with Fresh Berries and Custard 09 January 2018 Makes 12 15 minutes 30 minutes Bring the milk, cream and vanilla pod to simmering point slowly over a low heat, ensuring you do not boil. Remove the vanilla pod. Place the egg yolks, sugar and cornflour in a bowl and whisk together until thick and creamy using an electric mixer. Gradually combine the milk mixture into the egg mixture, continually whisking until smooth. Pour the mixture into a clean saucepan over a medium heat. Cook, stirring, for 5 minutes or until the mixture comes to the boil. Boil, stirring, for 1 minute or until thickened. Remove from the heat. Cover with plastic wrap and cool. Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for roughly 10 – 15 minutes. Cool. Pipe the cooled custard into the individual pastry cases. Top with the berries and figs, sprinkle with pistachio nuts, and dust with icing sugar. Serve with a chilled glass of Wolf Blass Red Label Pink Moscato.