Egg Custard Tarts
These egg custard tarts are sweet pastries that are traditionally enjoyed all over Britain, but also have roots in Portugal.
Wherever in the world they came from, I'm yet to find someone that didn't enjoy these!
You could also make a larger tart following the same recipe in one individual pie dish, but these individual tarts are so moreish, they are difficult to share!
A traditional sweet treat with roots all over the world. I remember enjoying these on special occasions as a child in England.
Individual sweet pastry tarts filled with a sweet, set custard.
Each tart is lightly spiced with freshly ground nutmeg on the top.
Egg Custard Tarts
For the pastry
- 165g plain flour, plus extra for dusting
- 25g ground almonds
- 125g unsalted butter, chilled
- 55g caster sugar
- 1 egg
For the filling
- 700ml full fat milk
- 7 egg yolks
- 90g caster sugar
- Freshly ground nutmeg
- Make the pastry first by mixing the flour and ground almonds together in a large mixing bowl.
- Add the butter in small cubes and rub I to the flour until the mixture resembles breadcrumbs.
- Stir the sugar into the mixture and crack the egg into the bowl, then work everything together with your hands until it forms a sticky dough.
- Tip the dough onto a floured surface and flatten into a disc. Then wrap in cling film and refrigerate for 30 minutes.
- Preheat your oven to 200 degrees celcius.
- After the 30 minutes, tip the dough onto a floured surface and cut 12 circles out using an 11cm cutter.
- Press the circles into a 12 hole muffin tin ensuring the pastry covers the entire mould.
- For the filling, warm the milk gently in a saucepan.
- Whisk the egg yolks and sugar together in a bowl until pale and creamy.
- Pour the warm milk into the egg mixture and stir well, creating small bubbles.
- Tip the filling into the pastry moulds, then top each tart with some freshly ground nutmeg.
- Bake in the centre of a preheated oven for 25 mins. Pay close attention to the tarts after 15 mins, you may wish to turn the heat down slightly at this stage.
- Leave the tarts to cool in the tin for 30 mins before removing.
- Keep a close eye on the tarts when they are in the oven. You should ensure the custard doesn't dome, indicating that it has overcooked.
- When separating your eggs to use the yolks in the filling, don't throw away the whites. You can save them to make meringues!