Peach Custard Tart

• 12 miniature tart shells (shortcrust)
• 410 g sliced peaches in juice
• 1 cup vanilla custard (store bought)
• 2 tablespoons cornflour
• 1/3 cup apricot jam (heated and strained)

1. Remove tart shells cases from the package.
2. Drain peaches, reserve juice and slice 12 peaches in half lengthwise and reserve remaining peaches for another use.
3. Place tart shells on a tray.
4. Place custard and reserved juice in a small heavy based saucepan and cook and stir over a moderately low heat until heated.
5. Mix cornflour with 2 tablespoons water in a small bowl and stir into custard and cook and stir for 1 to 2 minutes or until mixture boils and thickens.
6. Transfer to a heatproof jug and cover surface directly with baking paper (prevents custard forming skin) and then chill, stirring occasionally, for 15 minutes (custard will thicken on cooling).
7. Spoon cooled custard into tart shells cases and arrange 2 peach slices on top of custard and chill for 30 minutes.
8. Carefully brush tart tops with jam and then chill for 5 minutes and then serve.

tart shells, peaches, vanilla custard, cornflour, apricot

Taken from www.food.com/recipe/peach-custard-tart-457159 (may not work)