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  • Sarah L Samuels

Egg Custard Tarts

Updated: May 8

I love an egg custard tart and quite often treat myself to some from the supermarket but I realised I had never actually tried to make them! I think the episode on GBBO actually put me off baking some as they were a bit of a disaster from what I remember.


Well I decided to have a go and I have to say I will never be buying them again!



The pastry is my usual recipe and lovely and crispy and the filling is silky smooth with a generous grating of nutmeg to finish.



They are best eaten on the day they are made and really delicious with a cuppa for afternoon tea.


Start by making the pastry - put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.



Add the egg and combine in the food processor or by hand until the pastry forms a ball.



Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.



Line 12 tart tins (6.5cm diameter) or use a muffin tray with 8cm circles of the pastry.






Place in the fridge while you make the filling


Pre-heat the oven to 200 degrees centigrade (180 fan).


In a small pan put the milk and cream and heat until warm but not boiling.


In a medium sized bowl put the egg yolks and sugar and mix together.



Pour the milk and cream onto the egg mixture and gently whisk until combined.



Pour the mixture into a jug so it is easier to fill the cases.



Take the cases out of the fridge and pour the egg mixture into the cases and fill nearly to the top.



Finish with a generous grating of nutmeg over the top of each tart.



Place in the oven and bake for 10 minutes


Reduce the temperature of the oven to 180 degrees centigrade (160 fan) and bake for a further 10 minutes.


Remove from the oven and leave to cool completely in the tin(s). Do not try to remove them until completely cold as they are very delicate.



They are best eaten on the day of baking but you can keep them refrigerated for 3 days but the pastry may soften slightly.




Egg Custard Tarts


Sarah's servings: 12

Sarah's skill: Medium

Baking time: 20 minutes


Ingredients:


Pastry

200g Plain Flour

45g Icing Sugar

100g Cold Cubed Unsalted Butter

1 Large Egg


Filling

200ml Milk

200ml Double cream

4 Egg yolks

75g Caster sugar


Whole nutmeg (for grating)


Method:

  1. Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.

  2. Add the egg and combine in the food processor or by hand until the pastry forms a ball.

  3. Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.

  4. Line 12 tart tins (6.5cm diameter) or use a muffin tray with 8cm circles of the pastry.

  5. Place in the fridge while you make the filling

  6. Pre-heat the oven to 200 degrees centigrade (180 fan).

  7. Filling In a small pan put the milk and cream and heat until warm but not boiling.

  8. In a medium sized bowl put the egg yolks and sugar and mix together.

  9. Pour the milk and cream onto the egg mixture and gently whisk until combined.

  10. Pour the mixture into a jug so it is easier to fill the cases.

  11. Take the cases out of the fridge and pour the egg mixture into the cases and fill nearly to the top.

  12. Finish with a generous grating of nutmeg over the top of each tart.

  13. Place in the oven and bake for 10 minutes

  14. Reduce the temperature of the oven to 180 degrees centigrade (160 fan) and bake for a further 10 minutes.

  15. Remove from the oven and leave to cool completely in the tin(s). Do not try to remove them until completely cold as they are very delicate.

  16. They are best eaten on the day of baking but you can keep them refrigerated for 3 days but the pastry may soften slightly.


Equipment Used







Sarah's extra slice......


They are best eaten on the day of baking but you can keep them refrigerated for 3 days but the pastry may soften slightly.


You can use a muffin tray if you don't have the tart tins.


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