Custard Tarts

You know those custard tarts you buy in the shop that have disappointing amounts of custard and don't taste of anything? This isn't one of them.

Pastry:
250g flour, 185g butter, 1.5 tbsp icing sugar, 1 egg yolk, iced water. Blind bake in four/five generous muffin tins, 10mins with pastry beads 10 mins without, at 200 degrees.

Custard:
1 can condensed milk, 1.5 cups milk, 2tbsp custard powder, 1 eggs, vanilla essence. Cook in saucepan until thickened. Pour into tart casings, chill. Consume with nutmeg grated on top.

Custard Cornucopias

Nothing could be easier. 

1) Make custard. (Custard powder's fine. Microwave is not only fine but excellent.) 

2) Chill. (Both you and the custard.) 

3) Wrap ready-made puff pastry round pastry horn moulds. Bake. Until both the pastry and your ego are puffed.  

4) Pipe cooled custard into horns (with a snipped-off sandwich bag works fine). 

5) Dust with icing sugar. 

Kids yum 'em.