Egg Custard Tarts are one of my absolute favourite things, and if you love them too, you are going to love this homemade version! I know you can get them quite cheaply in the shops, but there's just something about making them yourself that makes them all the more satisfying! These egg custard tarts are the classic English kind which are made with a sweet shortcrust pastry. The pastry is so simple to make - but of course you can use a shop bought pastry if you prefer. You don't even have to blind bake the pastry first, once the custard is mixed up you pour it in and bake everything together.
How to make Egg Custard Tarts...
In a mixing bowl I used my fingers to rub together butter, plain flour and caster sugar until it looked like breadcrumbs. Then I added milk and brought the mixture together into a dough.
I wrapped it in clingfilm and chilled it in the fridge for 30 minutes. On a lightly floured surface I rolled out the dough and cut out 4" rounds.
I greased my tin and put strips of greaseproof paper in them to lift the tarts out with. Then I put the rounds of dough into each hole and neated the sides gently with my fingers.
For the custard, I warmed the milk and vanilla in a pan. In a bowl I whisked the egg yolks and caster sugar together until smooth.
I poured the warm milk into the eggs, whisking as I poured. Then I poured the mixture into a jug through a sieve. I placed the tarts onto the shelf, then poured the custard in and added a sprinkle of nutmeg.
Once the tarts were baked I let them cool for 30 minutes before removing from the tin.
Recommended equipment & ingredients*
|Cupcake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Rolling pin||Silicone mat|
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Tips for making the Egg Custard Tarts:
- You will have keftover egg whites from this recipe. Don't discard them. You can make meringue, omelettes or quiche with them to name a few. If you don't want to use them the same day, then you can store them in the fridge in an airtight container for a couple of days. Or you can freeze them and defrost before using again.
- I used ground nutmeg for this recipe, but you can also use fresh if you prefer. I woul advise pre-grating it into a bowl and having it ready to go.
- If you prefer, you can use shop bought ready made shortcrust pastry or ready made tart shells.
More custard tart recipes:
|Chocolate Orange Custard Tart|
Egg Custard Tarts
For the pastry
- 120 g Butter
- 200 g Plain flour
- 45 g Caster sugar
- 2 - 2 ½ tbsp Milk
For the filling
- 5 Egg yolks (from large eggs)
- 65 g Caster sugar
- 500 ml Whole milk
- 1 tsp Vanilla extract
- Nutmeg for sprinkling
- In a mixing bowl use your fingers to rub together the butter, plain flour and caster sugar until it looks like breadcrumbs
- Add the milk (you may not need it all, or you may need a little more as different flour brands absorb differently) and bring the mixture together into a dough. Wrap it in clingfilm and chill it in the fridge for 30 minutes
- Meanwhile, pre-heat the oven to 180C Fan/200C/400F/Gas Mark 6 and grease a muffin/cupcake tin with butter, and strips of baking paper so you can easily lift the tarts out once baked
- Roll out the pastry onto a floured work top and use an 4" cutter to cut out 12 circles, you may need to re-roll the pastry to get all 12
- Place the pastry rounds into the tin, use your fingers to gently shape the pastry to the holes in the tin, smoothing the sides down. Put into the fridge while you make the custard
- For the custard, heat up the whole milk and vanilla extract on a low heat until luke warm
- In a mixing bowl, whisk the egg yolks and the caster sugar together until smooth
- Pour the warm milk into the egg mixture, continuously whisking as you pour. Then pour the mixture, through a sieve and into a jug
- 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. Very slowly and carefull push the shelf into the oven, trying not to spill the custard mixture over the sides of each tart
- Bake for 15 minutes, then turn the oven down to 160C Fan/180C/350F/Gas Mark 4 for the 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
- Store in the fridge and eat within 2 days
If you like this, check out more of my Sweet Tarts & Pies recipes!
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