Summer custard fruit tarts with passionfruit and lime syrup

Lightly grease a regular muffin pan or slightly larger individual flan tins. Using a cookie cutter or saucer, cut circles from the pastry large enough to cover base and halfway up sides of muffin holes, or to line the flan tins. Press the pastry in firmly and then chill in the fridge for at least 30 minutes. Preheat oven to 185°C.

Bake chilled pastry for 15-20 minutes or until golden. Remove from oven and brush with icing sugar glaze, let cool for 10 minutes then remove from tins while slightly warm. Cool completely.

For the custard, heat 2 cups of the milk, vanilla pod or paste and sugar, stirring until sugar has dissolved. When nearly boiling take off heat, remove pod (if using), scrape out seeds and return them to milk; discard pod. Meanwhile, mix remaining milk and custard powder until smooth. Add this to the hot milk and simmer, stirring constantly, for 2-3 minutes until thickened and glossy.

Remove from heat and whisk in egg yolks. Cover surface with plastic wrap and let cool to room temperature then whisk in mascarpone. Cover again and chill in the fridge until firm.

For the syrup, combine the passionfruit pulp, lime zest and juice and honey.

To serve, arrange pastry shells on a platter and spoon in the vanilla custard. Top with an arrangement of sliced fruit (or whole berries) and drizzle with passionfruit syrup. Decorate with 1-2 edible flowers if desired.