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Custard Cookie Tarts
Difficulty
Time
35 mins
Servings
12
Ingredients 
- 135 g Pauls Double Thick French Vanilla Custard
- 1 tsp vanilla bean paste
- 1 tsp orange rind, grated
- 135 g Pauls Double Thick Chocolate Custard
- 1 g peppermint essence
- 12 sweet pastry tart cases
- berries, to garnish
- orange rind, to garnish
- mint, to garnish
How to Make it
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1. In a small bowl combine Pauls Double Thick Vanilla Custard with vanilla bean paste and orange rind.
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2. In another small bowl, combine Paul’s Double Thick Chocolate Custard and peppermint essence.
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3. Transfer custard mixtures equally amongst the tart cases. Garnish with berries, orange rind and mint. Place in fridge for half hour to set. Serve.