Lemon Custard Tarts

15 mins serves 12


1 cup a2 Milk™ by Anchor™

1 tablespoon cornflour

1½ tablespoons sugar

2 egg yolks

zest of ½ a lemon

1/3 cup lemon curd

12-pack 60mm pre-baked mini

tart cases


  1. Place milk, cornflour, sugar and egg yolks in a small bowl. Using a whisk, mix until smooth.
  2. Transfer mixture to a saucepan and heat gently, stirring continuously until thickened. Do not boil. Remove from heat and whisk 
  3. Whisk lightly and spoon into tart cases. Store in fridge until needed.