Who doesn’t love cream tarts? They can be relished as a dessert or for morning/afternoon tea as well! Here’s a recipe to bake a decadent Apricot Cream Tart.
1 ½ tbsp castor sugar
½ tsp vanilla
1 tbsp plain flour
½ cup milk
12 baked tartlet cases
470 gm can apricot halves
2 tsp arrowroot
Directions:1. Whisk egg yolk, sugar and vanilla until white, stir in flour.
2. Warm milk, stir gradually into egg mixture. Place mixture in saucepan, stir until it boils and thickens.
3. When filling is cold, spoon into pastry cases, level tops.
4. For topping, drain apricots, reserve ½ cup syrup. Place one apricot half, cut-side down, into each pastry case. Blend arrowroot with the reserved syrup in a saucepan; stir until mixture boils and thickens; spoon over apricot halves.
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