Preheat oven to 200°C (180°C fan-forced). Grease a 12-hole muffin tin with the melted margarine.
Unwrap the pastry and remove all paper. Stack the sheets and re-roll into a tight log. Cut the log into 12 equal discs.
Place each disc into a muffin hole and press the pastry up the sides to form a pastry case. Refrigerate while you make the custard.
In a small bowl, whisk together the caster sugar, egg yolks, and cornflour until smooth.
Pour the a2 Milk® Full Cream into a saucepan. Heat over medium heat until just boiling.
Remove from heat. Gradually pour a few tablespoons of the hot milk into the egg mixture, whisking constantly to temper. Then pour the egg mixture into the saucepan with the remaining milk.
Return to medium heat and bring to a boil, whisking constantly for 1 minute until the custard thickens and is smooth.
Remove from heat. Stir in the passionfruit pulp.
Allow the custard to cool for 5 minutes, then pour into each pastry case, leaving about 1cm from the top.
Bake for 15-20 minutes until the custard is set and the pastry is golden with caramelised spots on top.
Allow tarts to cool in the tin for 10 minutes before carefully removing. Serve warm or at room temperature.
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