How to Make Egg Custard Tarts | Step-by-Step Guide

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

In a food processor, mix together the flour and butter until you get breadcrumb texture.

Add the sugar, egg and water and mix together until the dough comes together.

Place the dough in clingfilm and wrap, put in the fridge for 30 minutes.

Meanwhile, preheat the oven to 200°C.

Add the cream, milk and grated nutmeg to a saucepan and heat until simmering.

In a bowl, whisk together the egg yolks and sugar until light and frothy.

Gradually add the heated milk to the egg mixture and whisk until combined.

Pour the custard mixture through a sieve into a jug and leave to settle.

Roll out the pastry on a floured surface to 3mm thickness.

Using a cookie cutter, cut out pastry circles that fit your foil cases.

Place the pastry into the cases and press in to the edges.

Use the rest of the dough to fill the remaining cases.

Pour the custard into the pastry cases, filling roughly 3/4 full and bake in the centre of the oven for 10-15 mins.

Lower the temperature to 180°C and bake for a further 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens