Just before the milk comes to the boil, remove from heat and add the egg mixture. Mix well and return to heat, stirring constantly for 10 minutes or until the mixture thickens.Remove from heat, add vanilla and all but a handful of the chopped peanut brittle. Spoon into pastry cases while mixture is still warm. Top each tart with a shard of the remaining peanut brittle. Refrigerate until ready to serve.Text and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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