Custard Tartlets

Cooking time—45–55 min.


  • Short crust pastry, using 6 oz. flour, etc.
  • 2 eggs
  • ¾ pt. milk
  • 1 tablesp. granulated sugar
  • 2 egg whites
  • 3 oz. castor sugar


Line 12 deep patty tins with pastry and partially bake. Beat the 2 eggs and add the granulated sugar and warm milk. Strain into the pastry-lined patty tins and bake in a warm oven (335° F., Gas 3) for 15–20 min. until the custard sets. Whisk the egg whites stiffly and fold in the castor sugar. Pile lightly on the tarts and bake in a very cool oven (290° F., Gas 1) until the meringue hardens and becomes lightly coloured. Serve cold.