Custard Tarts

Custard tarts are delightful little pastries with a crisp, buttery crust and a silky-smooth custard filling. Their rich yet delicate flavour makes them a favourite treat for any time of the day.

Prep Time 20

Cook Time 25

Total Time 45

Servings Tarts

Ingredients

250 g shortcrust pastry or puff pastry
3 large eggs free range
100 g granulated sugar
200 ml whole milk
100 ml double cream
1 tsp vanilla extract
Nutmeg for dusting

Instructions

Preheat the oven to 180°C (350°F).
Lightly grease a 12-cup muffin tin or use fairy cup
Roll out the pastry on a lightly floured surface and cut out 12 circles to fit the muffin tin.
250 g shortcrust pastry
Press them gently into the tin and chill while preparing the custard.
In a bowl, whisk together the eggs and sugar until well combined.
3 large eggs, 100 g granulated sugar
Gradually add the milk, cream and vanilla extract stirring gently to avoid creating bubbles.
200 ml whole milk, 100 ml double cream, 1 tsp vanilla extract
Strain the mixture through a sieve to ensure a smooth custard, then carefully pour it into the pastry cases, filling each about three-quarters full.
If desired, lightly sprinkle nutmeg over the top for extra flavour.
Nutmeg
Bake for 20–25 minutes, or until the custard is just set and slightly wobbly in the centre.
Allow to cool slightly before removing from the tin.
Serve warm or chilled for a delicious treat.

Nutrition