Custard Tarts
Homemade sweet shortcrust pastry, filled with delicious fresh egg custard, and topped with nutmeg. Custard Tarts are a real British classic.
Servings: 12 tarts
Ingredients
For the Pastry
- 65 g Caster Sugar (Superfine Sugar)
- 175 g Butter or Block Margarine
- 1 Free-range Egg
- 250 g Plain Flour (All-purpose Flour)
For the Custard
- 300 ml Milk
- 3 Egg Yolks
- 35 g Caster Sugar (Superfine Sugar)
- Ground Nutmeg
Instructions
For the Pastry
- In a large bowl, cream together the caster sugar and butter/margarine until light and fluffy. Add the egg and mix until combined - if the mixture looks like it's starting to curdle, simply add a tablespoon 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 clingfilm and place in the fridge to chill for at least 1 hour.
- Once your dough has chilled, remove it from the fridge and preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F). Generously grease a 12-cup bun tray with some excess butter/margarine and set aside.
- Gently knead your dough on a floured surface before rolling it out to 5mm thick. 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 becomes 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 while 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 while still warm.
Notes
- Storage: Once cooled, store your custard tarts in an airtight container in the fridge. They’ll keep well for 2-3 days. For the best texture, let them come back to room temperature before serving.
- Freezing: Custard Tarts can be frozen, but the texture of the custard may change slightly once defrosted, sometimes becoming a little grainy. If freezing, wrap them individually in cling film and store in an airtight container. Defrost in the fridge overnight.
- Make Ahead: The pastry can be made in advance and kept in the fridge for a couple of days, or frozen for up to a month. The tarts themselves are best enjoyed when fresh, but are still lovely the next day.
