Guava Milk Tarts

This is a classic milk tart recipe. Just add guava for a special twist.

Ingredients
400g puff pastry, defrosted
250ml milk
1 cinnamon stick
5ml vanilla essence
30ml sugar
22ml flour
10ml cornflour
Pinch of salt
15ml butter
2 eggs, separated
410g Rhodes Guava Halves in Syrup, drained
Cinnamon sugar for dusting

Method
Preheat the oven to 220°C and grease a muffin tin. Roll out the pastry on a flour-dusted work surface and cut out 10cm shapes with a biscuit cutter. Line the muffin cavities with the pastry shapes and refrigerate for 20 minutes. Bring the milk, cinnamon stick and vanilla essence to the boil and remove the saucepan from the heat. Mix the sugar, flour, cornflour and salt in a separate bowl and slowly pour the boiled milk over the sugar mixture. Pour this mixture back into the saucepan and heat over a low temperature. Stir the sauce with a wooden spoon while it thickens, which will take 3–5 minutes. Remove the mixture from the heat, beat the egg yolks and mix them into the sauce. Beat the egg whites until soft peaks are formed and fold into the milk mixture. Cut the guava halves into smaller pieces and divide between the puff pastry bases. Pour the egg mixture over the guava and bake for 10 minutes. Reduce the heat to 200°C and bake the tarts for 5-7 minutes or until cooked. Dust with cinnamon sugar and allow to stand for a couple of minutes. Remove the milk tarts from the muffin tin and serve with tea.

Useful Tips
Make sure you drain the syrup completely to prevent the puff pastry from becoming soggy.
Substitute the Rhodes Guava Halves with Rhodes Granadilla Pulp or Rhodes Peach Slices.See More