Egg Custard Tarts
2 hr
140
12
Bit Tricky
Ingredients :
For the Pastry : 
  • 250 g Plain Flour
  • 25 g Ground Almonds
  • 120 g Salted Butter
  • 55 g Caster Sugar
  • 1 Egg
For the filling :
  • 7 Egg Yolks
  • 700 ml Full Fat milk
  • 90 g Caster Sugar
  • 1 teaspoon of Vanilla Extract
  • Ground Nutmeg
 

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Method : 
For the Pastry : 
  • Mix the flour and Ground Almonds in a large bowl.
  • Add the butter a few cubes at a time and work it with your fingers until all of the butter is used and the mix resembles light breadcrumbs.
  • Mix in the Sugar
  • Add the Egg and mix in until a soft dough is formed. 
  • Get the dough shaped into a ball and wrap it in cling film.
  • Chill for an hour in the fridge.


For the filling : 
  • Bring the milk to a slow boil in a saucepan.
  • Mix the 7 egg yolks in a separate bowl with a whisk
  • Add the Vanilla Essence and mix into the eggs.
  • Add the sugar and beat the mixture until light and creamy.
  • Pour the hot milk into the egg mixture and whisk to form small bubbles.
  • Allow the mixture to cool to room temperature before using.

Getting the Tarts together : 
  • Roll out your pastry on a lightly floured surface.
  • Using a 5 or 6 inch Cutter , Cut out 12 discs about 3 mm thick (About the depth of a pound coin )
  • Using a standard size muffing tin , lightly grease each compartment.
  • Shape a disc inside each muffing mould to make the tart case. Trim the top off each case so that they are flush to the top of the muffing tin.
  • Fill each pastry with the egg custard mix , to the top.
  • I used a fork to press the crimped pattern around the top of each case.
  • Sprinkle each tart with some Ground Nutmeg before baking.
  • Back in a preheated oven @170 c for 20 minutes or until the pastry is lightly cooked and the Nutmeg is brown.

 


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