24 wonton wrappers
2 teaspoons caster sugar
⅓ cup caster sugar
2 ½ tablespoons custard powder (we used Foster Clarke's)
2 cups reduced-fat milk
2 teaspoons vanilla essence
150g cherries, quartered, stones removed
2 teaspoons pure icing sugar, to serve
Preheat oven to 180°C. Grease a 12-hole, ⅓-cup capacity muffin pan. Lightly brush 1 wonton wrapper with cold water and sprinkle with a little sugar. Place another wrapper on top crossways (so it looks like a star). Ease pastry into 1 muffin hole. Repeat with remaining wrappers and sugar. Bake tart cases for 15 minutes or until crisp and golden. Allow to cool in pan.
Make custard: Meanwhile, combine sugar and custard powder in a medium saucepan. Gradually add milk, whisking constantly until smooth. Add vanilla. Place over low heat. Cook, stirring, for 5 to 10 minutes or until custard boils and thickens. Remove from heat. Cover surface of custard with plastic wrap. Allow to cool for 15 minutes.
Half-fill tart cases with custard. Refrigerate for 3 hours or until set. Top with cherries. Dust with icing sugar. Serve.