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Egg Custard Tarts

Egg Custard Tarts

Delicious egg custard in a sweet pastry, with a sprinkle of nutmeg

Course Dessert
Cuisine British
Keyword Dessert
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the pastry

  • 120 g Butter
  • 200 g Plain flour
  • 45 g Caster sugar
  • 2 - 2 1/2 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

Instructions

  1. In a mixing bowl use your fingers to rub together the butter, plain flour and caster sugar until it looks like breadcrumbs

  2. Add the milk (you may not need it all) and bring the mixture together into a dough. Wrap it in clingfilm and chill it in the fridge for 30 minutes

  3. 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

  4. 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

  5. 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

  6. For the custard, heat up the whole milk and vanilla extract on a low heat until luke warm

  7. In a mixing bowl, whisk the egg yolks and the caster sugar together until smooth

  8. Pour the warm milk into the egg mixture, continuously whisking as you pour. Then pour the mixture, through a sieve and into a jug

  9. 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

  10. 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

  11. Store in the fridge and eat within 2 days