Custard Tarts

Name: Custard Tarts
Ingredients: 225 g plain flour, plus extra for dusting; 110 g butter, plus extra for greasing; 1 egg, beaten; 40 g caster sugar; 40 g caster sugar; 4 medium egg yolks; ½ teaspoon vanilla extract; 300 ml warm milk; Approximately ½ teaspoon grated nutmeg

Preparation info

Makes
21
tarts cooked in a shallow muffin tin

Difficulty
Easy

Appears in

The Baker's Daughter

By Louise Johncox

Published 2014

About

In the bakehouse Dad had a special bench-mounted tart cutter to cut the pastry for the custard tarts. Making these tarts was a fun childhood game. We would cut the pastry cases, Dad filled the tarts with the warm custard filling, then we’d sprinkle the nutmeg on top. These days, my daughter Lara loves making them.

Ingredients

For the Shortcrust Pastry

225 g plain flour, plus extra for dusting
110 g butter, plus extra for greasing

Pie
Vegetarian

Method

Preheat the oven to 180°C/gas mark 4. If using a muffin tin, grease the holes and line them carefully with baking parchment.

First, make the shortcrust pastry using the method described, but adding the vanilla extract to the sugar with the egg