A tasty and refined dessert that's simple to make!
Preheat oven to 200C/180C fan-forced. Grease a Pyrex Platinum 12 Cup Cupcake & 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 light 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.
Exclusive recipe from Pyrex.
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