Recipes Classic custard tarts

Recipes Classic custard tarts

Recipes Classic custard tarts

Recipes Classic custard tarts Who can go past a crunchy pastry protecting a centre of eggy custard. Classic custard tarts


  • 1/2 cups simple flour
  • 1/3 cup icing sugar combination
  • 125g butter, chilled, chopped
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk


  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup caster sugar
  • 2 3/4 cups milk, warmed
  • Pinch nutmeg


  • Step 1 Grease six 3. 5cm-deep, 7. 5cm round (base) pie tins. Process flour, icing sugars and butter until combination resembles good breadcrumbs. Add vanilla and egg yolk. Process until dough just comes together. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
  • Step 2

    Preheat stove to 200�C/180�C fan-forced. Place baking tray in oven. Divide dough into 6. Roll each between 2 sheets baking papers until 3mm-thick. Line tins with pastry. Line pastry with baking papers. Fill with pie weights or uncooked rice. Place on hot baking tray. Cook for 10 minutes. Remove weight load and paper. Bake for 5 moments or until pastry turns golden. Awesome completely.

  • Stage three or more Make Filling: Reduce oven to 160�C/140�C fan-forced. Whisk eggs, vanilla, sugars and milk together. Pour into pastry. Sprinkle with nutmeg. Bake for 35 moments or until just set. Awesome completely. Serve.