Description
Traditional British egg custard tarts with a creamy, lightly sweetened filling baked into crisp shortcrust pastry and topped with a sprinkle of nutmeg.
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
- 1 1/4 cups (295 ml) whole milk
- 3/4 cup (177 ml) heavy cream
- 1/2 teaspoon vanilla extract
- 5 large egg yolks
- 1/2 cup (100 g) granulated sugar
- Freshly grated nutmeg, for topping
Instructions
- In a food processor, add flour and salt. Pulse to mix. Add the cold butter and pulse until the mixture resembles breadcrumbs.
- Slowly add ice water, one tablespoon at a time, pulsing until the dough comes together.
- Transfer dough to a floured surface, form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough and cut circles to fit into a muffin pan or tart tins. Gently press into the tins and trim excess dough.
- In a saucepan, heat the milk, cream, and vanilla until it just starts to boil. Remove from heat and allow to cool slightly.
- In a bowl, whisk the egg yolks and sugar until pale and thick.
- Slowly pour the warm milk mixture into the eggs, whisking constantly to avoid curdling.
- Strain the custard through a fine sieve into a jug.
- Pour the custard into the pastry cases, filling nearly to the top.
- Sprinkle the tops with freshly grated nutmeg.
- Bake for 20–25 minutes until the custard is just set and the pastry is golden.
- Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough ensures a flaky crust.
- Do not overbake; the custard should still have a slight wobble.
- You can use store-bought shortcrust pastry for convenience.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 10g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 100mg
