My husband's mum gave me her old muffin tins years ago - and whatever I bake in them tastes better, I am convinced. I have used them hundreds of times for hundreds of things and today they have turned out one hundred lime custard tarts for a lovely wedding tomorrow.
I am reposting an old post tonight because I have just completed the 100 lime custard tarts marathon again in advance of tomorrow's lovely garden wedding. I've turned the potting shed summer house into a pudding shed for the day and will be filling it with these custard tarts, lemon cheesecake, a bare naked wedding cake - made by moi - , chocolate mousse jam jars and banoffee pie. Oh and my white chocolate and pistachio meringues, my rose glass bowl filled with strawberries and some whipped cream. We're serving also serving a grazing buffet AND a BBQ tomorrow - the 2 go well together. Plus the forecast is good!
Recipe (makes about 12 depending on size of muffin tin)
400 ml custard (make your own, as I did, or use a good shop bought one - Sainsbury's luxury custard is to die for!)
juice and zest of 1 lime
1 tbsp lemon balm
Line the muffin sections with puff pastry rolled out to about 1/4 inch
Mix all the rest of the ingredients together. Pour into the individual pastry cases and bake at 170 degrees (fan oven) for 30 - 35 mins.
They'll rise in the oven and then deflate again when you take them out. Don't worry, this is normal.
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