Custard Tarts


For the pastry

  • 120 g Butter
  • 165 g Plain flour
  • 25 g Ground almonds
  • 55 g Caster sugar
  • 1 Egg

For the filling

  • 7 Egg yolks
  • 700 ml Whole milk
  • 1 tsp Vanilla extract
  • Nutmeg for sprinkling
  • 90 g Caster sugar


  1. Pre-heat the oven to 200C/180C Fan/400F/Gas Mark 6 and grease a muffin tin with butter, and strips of baking paper so you can easily lift the tarts out once baked

  2. In a mixing bowl use your fingers to rub together the butter, plain flour and ground almonds. Once it looks like breadcrumbs, stir in the caster sugar

  3. Add the egg, and bring the mixture together into a dough. Once it is smooth, wrap it in clingfilm and chill it in the fridge for 30 minutes

  4. Roll out the pastry onto a floured work top and use an 11cm/4.5" cutter to cut out 12 circles

  5. Place the pastry into the muffin tin
  6. For the custard, whisk the egg yolks and the caster sugar together until smooth. Heat up the whole milk until luke warm, then pour it into the eggs, whisking as you pour. Then add the vanilla extract

  7. Place the muffin tin onto the oven shelf, then pour the custard into the pastry cases using a jug. Fill up the cases as much as you can, then sprinkle the nutmeg over the top

  8. Bake for 15 minutes, then turn down to 180C/350F/Gas Mark 4 for a final 10 minutes. Take the tarts out and let them cool for 30 minutes in the tin. Then remove from the tin using the greaseproof paper strips to assist you