Custard Tarts
Servings: 12 tarts
Ingredients
For the Pastry
- 65 g Caster Sugar
- 175 g Butter or Margarine
- 1 Free-range Egg
- 250 g Plain Flour
For the Custard
- 300 ml Milk
- 3 Egg Yolks
- 35 g Caster Sugar
- Ground Nutmeg
Instructions
For the Pastry
- In a large bowl, cream together the caster sugar and butter/margarine until it is light and fluffy. Add the egg and mix until combined - if the mixture looks like it's starting to curdle, simply add a tbsp of your flour to help the mixture bind.
- Sift in the flour and mix to create a dough, using your hands when it starts to come together. Transfer the dough to a floured surface and gently knead until it is smooth. Wrap the dough in cling film and place in the fridge to chill for at least 1 hour.
- Once your dough has chilled, remove it from the fridge and pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4). Generously grease a 12-cup bun tray with some butter/margarine and set aside.
- Gently knead your dough on a floured surface, before rolling it out to 5mm thickness. Using a cutter slightly larger than the hole on your bun tray, cut the pastry into circles (a 9cm with fluted edges cutter should be good). Place each circle into your prepared bun tray, ensuring they are moulded into the bottom and the edges of your bun tray, taking care not to trap air under the pastry.
- Once you have all 12 of your pastry casings ready, pop the tray into the fridge while your prepare the custard.
For the Custard
- In a small milk pan, gently warm the milk over a medium heat but do not allow it to boil.
- Whilst the milk is warming up, in a large jug whisk the egg yolks and caster sugar together with a fork until it become lighter in colour and a creamy consistency.
- Once your milk has warmed up, pour it into the jug over the egg/sugar, continuing to stir the mixture whilst you do.
- Remove your pastry casings from the fridge and pour the custard evenly into each tart; they should be nearly full. Then sprinkle a little pinch of nutmeg on top of the custard in each tart.
- Very carefully (because your custard can spill!), pop the tarts into your pre-heated oven and bake them for 20-25 minutes. Allow the tarts to cool in the tray for at least 15 minutes before transferring to a wire rack to cool completely, or enjoy whilst still warm.