** FRESH ... Passionfruit 'Cookie Cutter' PASTRIES !! **

Makes 18  Prep and Cook Time 40 Minutes

3 sheets good quality shortcrust pastry
1- 1/2 cups (375ml) milk
1 tablespoon cornflour
3 eggs
3/4 cup (165g) caster sugar
2 teaspoons vanilla extract
pulp of 6 passionfruit

1.  PREHEAT oven to 180 degreesC (160 degreesC fan-forced).

Use a 9cm round cookie-cutter to cut 18 pastry rounds.  Carefully press the pastry rounds into greased 1/3 cup (80ml) muffin pans or tart cases.  Prick a couple of tiny holes with a skewer or fork in the base of the pastry.
LINE the pastry-cases WITH foil and fill the foil with rice or pastry WEIGHTS.  BAKE for 10 minutes or until light golden.

REMOVE the foil!

2.  IN a medium bowl, use a small amount of milk to dissolve the cornflour.  WHISK in the eggs, sugar, vanilla and passionfruit pulp.

3.  WARM the remaining milk in a pot on a stove, so that it is just warm.  WHISK the milk into the egg mixture.  POUR the mixture into the tart cases.

4.  Bake for around twelve (12) minutes or until the custard has just set.  COOL before serving.  

PLACE the fresh custard tarts on a favourite plate to serve!

(Not suitable to freeze or microwave.)

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* Return FROM Hospital ..

With much rehabilitation, I RETURNED home just last night after being in Hospital for two (2) MONTHS.  I had a bulging back disc which had culminated in a twisted and therefore, bruised Spine.  
It was OUCH!

Glad and thankful that I am now home.

Hullo there - "no, I've not disappeared" !!!

Hullo there,
How are you??  Hope you are well.
At the moment, I'm typing this in a hospital bed, as I've had emergency back surgery. I've been ("holed-up" - excuse this pun for Warren; as in Rabbit Warren) for the past two (2) weeks.  I have to look after my back all the time at the moment by keeping straight.  Thought I'd let you know.  Will get back (excuse the pun) to you when I can - don't know when.  Just glad I could quickly let you know as to what's gone on!
Thanks very much,
Kim.