Individual Egg Tarts Recipes

CUSTARD TARTS

Custard tarts image

Try making our delicate custard tarts for an irresistible dessert. They take just 10 minutes to prep and are delicious with a grating of nutmeg

Provided by Elena Silcock

Categories Afternoon tea, Dessert, Treat

Time 50m

Number Of Ingredients 7

Ingredients

1 x 320g sheet shortcrust pastry
125ml double cream
125ml milk
1 tsp vanilla bean paste
½ a nutmeg
4 egg yolks
50g caster sugar

Steps:

Heat the oven to 180C/160C fan/gas 4. Take a sheet of shortcrust pastry and use a 10cm cookie cutter to cut 12 circles into the pastry. Press each circle into the holes of a cupcake tray. Scrunch up squares of baking paper, then use to line each of the pastry cases. Fill each with baking beans or uncooked rice, pressing them in a little, and bake for 10 mins. Remove the beans/rice and the baking paper and bake for 5 mins more, until the base is starting to colour slightly. Remove from the oven and reduce the temperature to 140C/120C fan/gas 1.
Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
Pour the custard into each of the tart cases, filling them as high as you can. Grate over a little more nutmeg on each, then carefully place back into the oven and bake for 15-20 mins, until the tarts look set with a slight wobble. Remove and cool, serve with a little more nutmeg freshly grated over the top.

Nutrition Facts : Calories 213 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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