Simple Caramel Custard Tarts

After a conversation with my other half recently and the topic of desserts came up we ended up discussing the humble custard tart. Now I’ve only ever had these things from shops and I do remember one of my friends from school being obsessed with them.

I therefore went off in search of a recipe and apart from the pastry which of course you can just go and buy it is the most simple recipe to date I’ve blogged about and considering I thought it would be scary to work with cooking eggs (picturing scrambled sweet egg tarts) it turned out great.

Using my simple shortcrust party recipe as detailed below make up a batch of pastry; cover in clingfilm and store in the fridge for a few hours to really chill down.

https://modernmrsbeeton.blog/2018/11/11/basic-pastry-and-beef-pie-sunday-leftovers/

Ingredients for the filling:

  • 3 eggs
  • 45ml (3 level tbsp) white sugar
  • 400ml (3/4 pint milk)
  • Pinch nutmeg

Recipe:

  1. Get your pastry out of the fridge and on a lightly floured board or surface roll it out. Lay over either a large or individual (greased) pie tin. Even cup cake tins will work.  Using an extra bit of pastry as a tool push the pastry into the corners and cut off the edge to make pretty.
  2. Whisk the eggs into the sugar and add warm milk slowly.
  3. Put the pie tin in the fridge and using a jug pour the mix into the case so not quite filling it. Push into the oven very slowly.
  4. Sprinkle with the nutmeg or cinnamon if you prefer. A little sugar also caramelizes quite nicely.
  5. Back at 220 degrees c for 10 minutes and then 180 degrees c for a further 20 minutes until the dish doesn’t wobbly a lot, only slightly.

IMG_2528

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