gorse custard tarts

Gorse picked in Greenwich, late November 2020. The flowers add a delicious coconut flavour to the custard. The more fragrant the flowers the better the flavour! 

○ 400ml full fat milk

○ 2 handfuls gorse flowers

○ 3 large eggs
○ 115g golden caster sugar
○ 2 tbsp cornflour
○ 2 tsp vanilla extract
○ 1 sheet ready rolled puff pastry

Measure out milk into a bowl with lid and add the gorse flowers and leave overnight to infuse 

Next day lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6

Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.

Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.

Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.

Cut pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.

On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.

Spoon in the cooled custard and bake for 20-25mins until golden on top.