Peach Custard Tarts

• 12 None baked mini tart shells
• 1 (15 oz) can peach slices in fruit juice, drained, juice reserved, 12 sliced in half lengthwise, remainder reserved for another use
• 1 cup vanilla custard
• 2 tbsp cornstarch, mixed with 2 tbsp water
• 1/2 cup apricot jam, heated and strained

1. Place tart shells on a baking tray.
2. Place custard and reserved peach juice in a small heavy-bottomed saucepan. Cook over medium-low heat until heated through. Add cornstarch slurry and cook for 1-2 mins, or until mixture boils and thickens. Transfer to a measuring cup and cover surface directly with plastic wrap. Let cool slightly then chill, stirring occasionally, for 15 mins.
3. Spoon cooled custard into tart shells. Arrange 2 peach slices on top of each tart and chill for 30 mins.
4. Carefully brush tops of tarts with strained jam. Chill for 5 mins. Serve.

tart shells, vanilla custard, cornstarch, apricot

Taken from recipes-plus.com/api/v2.0/recipes/32732 (may not work)