Custard tarts on plate and board

Custard tarts

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 12

Try making our delicate custard tarts for an irresistible dessert. They take just 10 minutes to prep and are delicious with a grating of nutmeg

Nutrition and extra info

  • Vegetarian

Nutrition: per tart

  • kcal213
  • fat15g
  • saturates9g
  • carbs16g
  • sugars5g
  • fibre1g
  • protein3g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 x 320g sheet shortcrust pastry
  • 125ml double cream
  • 125ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla bean paste
  • ½ a nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 4 egg yolks
  • 50g caster sugar

Method

  1. Heat the oven to 180C/160C fan/gas 4. Take a sheet of shortcrust pastry and use a 10cm cookie cutter to cut 12 circles into the pastry. Press each circle into the holes of a cupcake tray. Scrunch up squares of baking paper, then use to line each of the pastry cases. Fill each with baking beans or uncooked rice, pressing them in a little, and bake for 10 mins. Remove the beans/rice and the baking paper and bake for 5 mins more, until the base is starting to colour slightly. Remove from the oven and reduce the temperature to 140C/120C fan/gas 1.

  2. Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.

  3. Pour the custard into each of the tart cases, filling them as high as you can. Grate over a little more nutmeg on each, then carefully place back into the oven and bake for 15-20 mins, until the tarts look set with a slight wobble. Remove and cool, serve with a little more nutmeg freshly grated over the top.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.