Puff pastry tart with baked custard and apricot jam
Line the cake tins with the dough and put them in the refrigerator.
Heat the milk to the boiling point. Mix the custard powder and the sugar together and stir in the milk. Allow the custard custard to cook for a few minutes, stirring. Pour over in a bowl and stir until the custard has cooled down. Beat the egg through.
Preheat the oven to 200 ° C.
Spoon the pudding onto the dough and spoon a spoonful of jam in the middle. Sprinkle with the almond shavings.
Fry the tarts in the middle of the oven for about 25 minutes. Allow to cool.
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