We have loads of milk at the moment for some reason so, while baking a teisen lap (cake on a plate) for Zac's yesterday, I decided I'd make some custard tarts too.
It's a long story involving too much filling then not enough pastry and changing my mind halfway through but I ended up with 12 small custard tarts with home-made pastry and 1 large one made with left-over and slightly dried-out filo pastry.
I am convinced I can't make pastry so I don't very often. My gran made wonderful pastry and even though she showed me how to do exactly what she does, my pastry is never as good as hers was.
So as I'm making it I'm scared. They say pastry is very susceptible to moods (or maybe I just made that up) so mine is destined to fail before I begin.
Having said that, my little tarts were very nice. Pastry was a bit thick and rose not leaving much room for filling but apart from that ...
The filo tart was fine too although the pastry underneath seemed to disappear. And the custard was lovely and tasty and perfectly wobbly so how Husband managed to break a knife cutting it is a mystery to me.