Vanilla Egg Custard Tarts
It doesn’t get much more classic than our egg custard tart recipe! A mainstay on most afternoon tea menus, this traditional treat sees you creating a flaky buttery pastry and filling it with a velvety homemade custard… Custard tarts are always a real crowd pleaser and they’re perfect to bake as part of a decadent tea party spread. Flavour your custard with a hint of creamy Madagascan vanilla and add a pinch of nutmeg to your pastry mix for a more unique taste. Whether you’re a pro baker or a complete newbie to the world of homemade cakes and confectionery, our easy egg custard tart recipe is simple to follow and will produce 12 mouth-watering treats in just one hour. Your only challenge will be resisting devouring the entire batch in one go!
Ingredients
Ingredients
For the recipe Vanilla Egg Custard Tarts
For the Tarts:
| 175 g | Plain Flour (6 oz) & extra for dusting |
| 75 g | Lightly Salted Butter (3 oz), Cut into small pieces |
| 25 g | Caster Sugar (5 tsp) |
| 1 | Medium Egg |
| 2 g | Ground Nutmeg |
For the Custard:
| 4 | Medium Eggs |
| 350 ml | Whole Milk (12 fl.oz) |
| 40 g | Caster Sugar (1 1/2 oz) |
| 7.5 ml | Dr. Oetker Madagascan Vanilla Extract (1 1/2 tsp) |
preparation
Preparation
Step 1: First make the pastry. Sift the flour into a bowl. Add the butter and rub into the flour until well blended and the mixture resembles fresh breadcrumbs. Stir in 25ml (5 tsp) caster sugar.
Step 2: Add the egg yolk and mix in. Bring together with your hands, pressing the ingredients together to make a ball. Turn on to the work surface and knead gently until smooth and well combined.
Step 3: Lightly flour the work surface and roll out the pastry thinly – approx. 2mm (1/8th inch). Using a 9cm (3 ½ inch) plain round cutter, stamp out 12 rounds, re-rolling as necessary.
Step 4: Carefully fit each circle of pastry into a 12 cup fairy or cup cake tin, approx. 2.5cm (1inch) deep. If the pastry splits as you fit it into the tins, carefully press the pastry back together – it is important that there are no cracks. Neaten the edges. Chill for 30 minutes.
Step 5: Preheat the oven to 180°C (160°C fan oven, 350°F, gas mark 4). Meanwhile, make the custard. Put all the ingredients in a jug and whisk together until well blended. Set aside.
Step 6: Once the pastry cases are chilled, whisk the custard again and carefully pour into each of the cases, making sure you don't fill them right to the top. Sprinkle nutmeg on the the top of each and bake for 20-25 minutes until very lightly golden, firmish but still wobbling slightly – the custard will set further on cooling. Leave in the tins for 15 minutes or until firm enough to loosen the edge with the blade of a knife. Transfer to a wire rack to cool.
Step 7: To serve, these custard tarts are delicious eaten at room temperature but for a firmer custard and pastry, chill for 1 hour before serving.
1 serving = 77g
Nutritional Information for the recipe Vanilla Egg Custard Tarts
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
720
kJ
172 kcal |
909
kJ
217 kcal |
| Fat | 8.55 g | 10.82 g |
| Carbohydrate | 18.05 g | 22.84 g |
| Protein | 5.40 g | 6.83 g |
It doesn’t get much more classic than our egg custard tart recipe! A mainstay on most afternoon tea menus, this traditional treat sees you creating a flaky buttery pastry and filling it with a velvety homemade custard… Custard tarts are always a real crowd pleaser and they’re perfect to bake as part of a decadent tea party spread. Flavour your custard with a hint of creamy Madagascan vanilla and add a pinch of nutmeg to your pastry mix for a more unique taste. Whether you’re a pro baker or a complete newbie to the world of homemade cakes and confectionery, our easy egg custard tart recipe is simple to follow and will produce 12 mouth-watering treats in just one hour. Your only challenge will be resisting devouring the entire batch in one go!
preparation
Preparation
Step 1: First make the pastry. Sift the flour into a bowl. Add the butter and rub into the flour until well blended and the mixture resembles fresh breadcrumbs. Stir in 25ml (5 tsp) caster sugar.
Step 2: Add the egg yolk and mix in. Bring together with your hands, pressing the ingredients together to make a ball. Turn on to the work surface and knead gently until smooth and well combined.
Step 3: Lightly flour the work surface and roll out the pastry thinly – approx. 2mm (1/8th inch). Using a 9cm (3 ½ inch) plain round cutter, stamp out 12 rounds, re-rolling as necessary.
Step 4: Carefully fit each circle of pastry into a 12 cup fairy or cup cake tin, approx. 2.5cm (1inch) deep. If the pastry splits as you fit it into the tins, carefully press the pastry back together – it is important that there are no cracks. Neaten the edges. Chill for 30 minutes.
Step 5: Preheat the oven to 180°C (160°C fan oven, 350°F, gas mark 4). Meanwhile, make the custard. Put all the ingredients in a jug and whisk together until well blended. Set aside.
Step 6: Once the pastry cases are chilled, whisk the custard again and carefully pour into each of the cases, making sure you don't fill them right to the top. Sprinkle nutmeg on the the top of each and bake for 20-25 minutes until very lightly golden, firmish but still wobbling slightly – the custard will set further on cooling. Leave in the tins for 15 minutes or until firm enough to loosen the edge with the blade of a knife. Transfer to a wire rack to cool.
Step 7: To serve, these custard tarts are delicious eaten at room temperature but for a firmer custard and pastry, chill for 1 hour before serving.
1 serving = 77g
Nutritional Information for the recipe Vanilla Egg Custard Tarts
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
720
kJ
172 kcal |
909
kJ
217 kcal |
| Fat | 8.55 g | 10.82 g |
| Carbohydrate | 18.05 g | 22.84 g |
| Protein | 5.40 g | 6.83 g |