These little custard tarts have a long history in the Southern states, and can be flavored in a variety of ways.

Ingredients: (Makes 18)

• 1 recipe basic crust
• 2 tablespoons unsalted butter, softened
• 55 g/2 oz light brown sugar
• 55 g/2 oz granulated sugar
• Pinch of salt
• 2 tablespoons plain flour
• 2 large eggs
• 235 ml (8 fl oz) whipping cream
• 1 teaspoon vanilla essence
• 1 tablespoon polenta

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. On a lightly floured surface, roll out half the quantity (one disc) of pastry dough. Using a 7.5-cm/3-inches round cutter, cut out circles of pastry. Gently push the circles into the cups of a 12-cup muffin tin.

Collect the scraps, roll out and repeat. Roll out the second disc of pastry dough. Each disc should yield 9 tartlet shells, but if you prefer a thick crust, make fewer (6 per disc). To make the filling, cream the butter, sugars and salt with an electric whisk. When the mixture is fluffy, stir in the flour and the eggs one at a time. Add the cream and vanilla and beat until well combined. Pour the filling into the tartlet shells so each one is 2/3 full and bake for 20 minutes, or until the filling is set and golden brown on top.

Transfer to a wire rack to cool. To garnish, sprinkle polenta on the tops of the mini chess pies. To remove the tartlets from the tin, gently slide a knife down the side of each tartlet and ease out.