Makes 24

• 2 eggs
• 2 tbsp Maizena
• 10ml custard powder
• 2½ cups milk
• 2 tbsp butter
• 250g condensed milk
• 1 tsp vanilla essence
• 100g peanut brittle, chopped
• 24 bite-sized short crust pastry cases (available from Woolworths)

1 In a large jug, whisk together the eggs, Maizena, custard powder and 1 cup of the milk.
2 Heat the remaining milk in a large pot to warm through. Add butter and condensed milk, stirring constantly.
3 Just before the milk comes to the boil, remove from heat and add the egg mixture. Mix well and return to heat, stirring constantly for 10 minutes or until the mixture thickens.
4 Remove from heat, add vanilla and all but a handful of the chopped peanut brittle. Spoon into pastry cases while mixture is still warm. Top each tart with a shard of the remaining peanut brittle. Refrigerate until ready to serve.

Text and image: Fairlady