2 sheets of frozen shortcrust pastry, thawed
2 tablespoons custard powder
1 1/2 tablespoons caster sugar
2 cups milk
1 cup frozen berries, thawed
2 tablespoons icing sugar
Make custard by whisking together custard powder, sugar and milk in a large bowl. Cook in the microwave for 2 minutes and stir. Repeat this process 3 times. Set aside to cool, stirring occasionally.
Preheat the oven to 200 degrees Celsius (392 Fahrenheit). Cut pastry rounds with a large cookie cutter and press them each into a 12 hole muffin tin. Bake 15 minutes or until slightly golden.
Place cooled tart cases on a plate. Spoon custard into the cases and arrange the berries on top.
Sift the icing sugar over your tarts.