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Coffee Custard Tarts with a Toffee Crust

Makes 20


  • 20 sweet individual pastry cases
  • 1/4 cup custard powder
  • 2 tablespoons caster sugar
  • 600ml Australian coffee flavoured milk
  • 1/4 cup caster sugar, extra
  • 2 tablespoons water
Download Recipe (PDF)


  1. 1. Prick bases of pastry cases with a fork. Bake at 180°C for 10 minutes or until golden. Cool.
  2. 2. Combine custard powder, caster sugar and 1 tablespoon flavoured milk to form a smooth paste. Stir in remaining milk and stir over medium heat until thick. Cover with plastic wrap to prevent skin forming on top. Cool and spoon into pastry cases.
  3. 3. Combine extra sugar and water in a saucepan over medium heat until sugar has dissolved. Bring to boil and boil rapidly until syrup turns golden brown in colour. Drizzle over custard tarts. Serve immediately.


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