Custard tartlets
Get set to impress with this selection of smart summer tarts
Difficulty and servings
Makes 12
Preparation and cooking times
Ready in 45 minutes plus chilling
- Roll the pastry out thinly on a lightly floured work surface. Stamp out 12 x 8cm discs with a cutter and line a 12-hole mini-muffin tin (available from good cookshops and lakeland.co.uk). Prick the bases with a fork and chill for 30 minutes.
- Heat the oven to 180C/fan 160C/gas 4 and put in a baking sheet.
- Line each of the tartlets with a small square of foil and 1 tsp of rice. Put on the heated baking sheet and bake for 10 minutes until golden. Cool.
- To make the custard, whisk together the egg yolk, sugar and cornflour in a small bowl. Heat the crème fraîche and the split vanilla pod in a small saucepan until just below boiling point. Pour the hot crème fraîche over the egg mixture, stirring constantly. Return the custard mixture to the pan over a low heat. Stir constantly until the custard thickens and just starts to bubble. Remove from the heat, pour into a bowl, discard the vanilla pod and cover the surface of the custard with clingfilm to prevent a skin forming.
- To make the pistachio praline, put the caster sugar and 2 tbsp water in a small pan over a low heat to dissolve the sugar. Bring to the boil and continue to cook, without stirring, until the caramel turns pale amber.
- Add the pistachios and cook until the caramel turns deep amber coloured. Remove from the heat and tip onto a greased baking sheet to cool. When cold, chop into pieces.
- Fill the tart shells with the custard and top with the pistachio praline, blueberries or slivers of candied orange and lemon zest.
Per tartlet
201 kcalories, protein 2.3g, carbohydrate 16g, fat 14.6 g, saturated fat 6.5g, fibre 0.4g, salt 0.11 g
Recipe from olive magazine, July 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/6526/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 200g sweet pastry
CREME FRAICHE CUSTARD
- 1 egg yolk
- 1 tbsp caster sugar
- 1 tsp cornflour
- 200ml crème fraîche
- ½ vanilla pod , split down the middle
- blueberries to decorate
- candied orange and lemon zest slivers, to decorate
PISTACHIO PRALINE
- 50g caster sugar
- 50g pistachios , shelled
Buy ingredients
Send the ingredients for this recipe instantly to: 
Search Good Food
2
ratings
Difficulty and servings
Makes 12
Preparation and cooking times
Ready in 45 minutes plus chilling
Ingredients
- 200g sweet pastry
CREME FRAICHE CUSTARD
- 1 egg yolk
- 1 tbsp caster sugar
- 1 tsp cornflour
- 200ml crème fraîche
- ½ vanilla pod , split down the middle
- blueberries to decorate
- candied orange and lemon zest slivers, to decorate
PISTACHIO PRALINE
- 50g caster sugar
- 50g pistachios , shelled
Per tartlet
201 kcalories, protein 2.3g, carbohydrate 16g, fat 14.6 g, saturated fat 6.5g, fibre 0.4g, salt 0.11 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
25 August 2008
KateWhite rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 December 2010
lucylawson commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
03 December 2010
Paljamy rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 April 2012
ReelDancer25 commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
24 September 2012
The Kitchen Maid commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
11 March 2013
abdull nineeleven commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
11 March 2013
abdull nineeleven rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.