Nutmeg & bay custard tarts
A dusting of nutmeg and a bay leaf on top give these tarts a real country feel
Difficulty and servings
Makes 6
Preparation and cooking times
Prep 45 mins
Ready in 1 hour 45 mins
- Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry to the thickness of a 20p coin and line 6 deep 10cm tart tins. Then line each one with foil and baking beans and bake for about 10 minutes or until the pastry looks cooked. Take out the beans and foil and bake for another couple of minutes to dry the base of the pastry. Brush the insides with a little egg white. Turn down the oven to 150C/fan 130C/gas 2.
- Mix the whole egg and 3 separated yolks with the sugar. Bring the cream almost up to the boil and then whisk it into the yolks. Grate in a good pinch of nutmeg. Put the tart tins on a baking sheet and carefully pour in the custard mixture. Grate over a little more nutmeg and float a bay leaf on each. Bake for about 30 minutes or until the custard has set.
Per serving
533 kcalories, protein 10.4g, carbohydrate 41.1g, fat 37.5 g, saturated fat 18.2g, fibre 1.6g, salt 0.52 g
Recipe from olive magazine, April 2006.
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http://www.bbcgoodfood.com/recipes/3532/
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Ingredients
- 500g shortcrust pastry
- 4 eggs , 3 separated
- 1 tbsp golden caster sugar
- 284ml single cream
- 1 whole nutmeg
- 6 small bay leaves
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The perfect pud - warming, comforting, rich, and easy. Serve with lots of custard.
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Difficulty and servings
Makes 6
Preparation and cooking times
Prep 45 mins
Ready in 1 hour 45 minsIngredients
- 500g shortcrust pastry
- 4 eggs , 3 separated
- 1 tbsp golden caster sugar
- 284ml single cream
- 1 whole nutmeg
- 6 small bay leaves
Per serving
533 kcalories, protein 10.4g, carbohydrate 41.1g, fat 37.5 g, saturated fat 18.2g, fibre 1.6g, salt 0.52 g
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29 December 2011
evelyn-r commented on this recipe
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