Boysenberry & Cinnamon Custard Mini Tarts

Method

Using a standard sweet pastry recipe pin out dough.

Cut out circular shapes using a cutter and place into small tart baking trays.

Pipe 10 grams of Barker's Professional Boysenberry Patisserie Filling into the centre of the tarts.

Bake at 180ºC for approximately 8 to 10 minutes or until golden brown in colour.

While cooling make the Cinnamon Custard. Then pour finished custard on top and leave to set.

Cinnamon Custard
530ml Milk
115g Castor Sugar

Bring to a soft boil then add slurry.

Slurry
60g Egg Yolk
5g Cinnamon
20g Cornflour
50ml Milk

Bring to the boil until the custard thickens up.

Boysenberry and Cinnamon Custard Mini Tart

Boysenberry and Cinnamon Custard Mini Tart

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