Recipes Caramel custard tarts

Recipes Caramel custard tarts

Recipes Caramel custard tarts

Recipes Caramel custard tarts These stylish tartlets are ready in a jiffy thanks to few easy short-cuts. Caramel custard tarts


  • 1 quantity Fundamental sweet shortcrust pastry (see related recipe) or 3 sheets iced ready-rolled shortcrust pastry, partially thawed
  • 2 eggs, lightly beaten
  • 1/2 cup dairy
  • 1/2 mug pouring cream
  • 1/4 cup caster sugars
  • 1/2 teaspoon vanilla remove
  • 1/2 mug Nestle Top’n’Fill Caramel (see note)
  • floor nutmeg, to serve


  • Stage 1

    Preheat oven to 180�C. Lightly oil a 12-hole, 1/3-cup capacity muffin pan. Roll out pastry between 2 bedding of baking papers until 3mm solid. Using a 10cm round cutter, cut 12 rounds from pastry. Press pastry models into muffin holes. Refrigerate for 10 minutes.

  • Step two Line pastry cases with baking papers. Fill with ceramic pie weights or uncooked rice. Bake for 10 moments. Remove dumbbells and paper. Bake regarding an additional 5 to 10 minutes or until pastry is golden. Allow to awesome.
  • Stage three or more Combine eggs, milk, cream, caster sugars and vanilla inside a jug. Spoon 1 teaspoon of caramel into each pastry case. Spoon over egg combination.
  • Step 4 Bake tarts for 20 to 25 minutes or until just set (do not overcook, or caramel will bubble over). Dust with nutmeg. Allow to cool. Serve.