Mini Custard Tarts

Ingredients:

4 sheets of puff pastry
strawberries (up to personal taste)
½ cup Nurses full cream custard powder
½ cup sugar
1? cup milk
? cup cream

Method:

Grease a 12 case muffin tin. Cut circles out of the puff pastry and place into muffin moulds.
Bake in oven 200°C until puffed and golden.
Remove from oven and move pastry cases to loosen from tin.
Combine custard powder, sugar and ½ cup of milk in saucepan to make a paste. Once smooth (no lumps) add remaining milk and cream.
Bring to boil stirring (remember not to stop stirring otherwise lumps will occur. If lumps do occur try stirring with a whisk and reduce heat)
Simmer for 2-3 minutes until custard has thickened.
Collapse pastry shells as they would of puffed up they will need to be pushed down and reformed (keep them in the muffin).
Chop strawberries and place desired amount into pastry moulds. Spoon custard into moulds.
Place into fridge to set, once set decorate as desired, remove from muffin tray, serve and enjoy.

3 pieces of Osso Buocco

450g tin of tomatoes

1 onion (peeled and cut in quarters)

3 stalks of celery (washed and cut into chunks)

Salt and Pepper

2 litres of water

250g of pastina (small pasta of any shape)