Fennel seed and almond custard tarts | Home Beautiful

Ingredients

• 3 eggs
• 3 egg yolks, extra
• ½ cup (110g) caster sugar
• 1 cup (250ml) unsweetened almond milk
• 1 cup (250ml) single cream
• 2½ tbsp fennel seeds, lightly crushed
• 1 tsp vanilla extract
• 1 tsp finely grated lemon rind
• 1 tbsp icing sugar, sifted
• Pastry
• 1⅔ cups (250g) plain flour, plus extra for dusting
• ⅓ cup (40g) almond meal
• ½ cup (80g) icing sugar mixture
• 150g cold unsalted butter, chopped
• 1 egg
• 1–2 tbsp iced water