Try this delicious recipe from River Cottage Australia
Preheat your oven to 230C.
Cut the puff pastry into rounds large enough to cover the base & sides of the mold. Spray the tin with cooking oil and place the pastry inside.
Whisk together the eggs, coconut milk and cream. Set aside.
Gently warm the milk and sugar in a saucepan and stir until the sugar is dissolved. Pour the egg mix into the warm milk and whisk together.
Fill tart cases with the custard until they are 80% full and bake for 20 – 25 minutes.
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