Custard and Berry Tarts

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.