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  • Amy Welch says:

    These look amazing! I’ve wanted to make custard tarts ever since I went vegan.
    One question though – what’s the ‘right consistency’ in the second custard cream step?

    • Vanessa Almeida says:

      Hi Amy, thanks for your comment. In this recipe as we’ll bake the tarts with the custard, you should stop stirring as soon as it thickens a bit. But if you want to make custard for any other use, after you add the cornflour and the mixture thickens, let it boil for about a minute and it’s done. I hope this helps. 🙂

  • Vivienne Ben-Shir says:

    You can also use Bird’s custard powder plus vanilla extract.

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