Custard Tarts

 

Makes 8 prep time 15 minutes + chilling cook time 40 minutes

 

3759 light shortcrust pastry sheet

2209 used

 

2 eggs

 

459 caster sugar

 

300ml skimmed milk

 

1/4 teaspoon grated nutmeg

 

1 Preheat the oven to 2000C, fan 1800C, gas mark 6. Roll the pastry out to the thickness of a pound coin, then use a 100m cookie cutter to cut out 8 rounds to line 8 holes of a muffin tin, then chill the pastry for 30 minutes.

 

2 Line each pastry case with a small piece of baking paper ( it helps if you crumple the paper first), then fill with baking beans. Bake for 10 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is a light golden colour.

 

3 Reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Beat the eggs and caster sugar together in a large bowl. Gently heat the milk over a low heat and pour it over the egg mixture. Beat well, then strain through a fine mesh sieve into a jug. Stir in half the nutmeg. Carefully pour the custard into the pastry cases, sprinkle over the remaining nutmeg and bake for 25 minutes or until just set. Allow to cool completely, then remove from the tin and serve.

 

 

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