Custard Tarts
Indulge in the timeless charm of homemade custard tarts, a decadent dessert featuring buttery, crumbly pastry filled with silky-smooth vanilla custard. This recipe strikes the perfect balance of richness and sweetness, with a hint of nutmeg sprinkled on top for an irresistible finish. Crafted with simple, wholesome ingredients like fresh egg yolks, whole milk, and heavy cream, these tarts are baked to golden perfection for a creamy center balanced by crisp pastry. Whether you're creating an elegant afternoon tea spread or an impressive dessert for guests, these custard tarts are sure to delight. With just 20 minutes of prep time and straightforward instructions, you can bring this classic treat to your table in no time.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 2 Egg yolks
- 2 tablespoons Cold water
- 500 milliliters Whole milk
- 100 milliliters Heavy cream
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 4 Egg yolks
- 1 teaspoon Nutmeg (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 12-hole tart tin.
To make the pastry, combine the all-purpose flour and diced cold butter in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the granulated sugar to the flour mixture and stir to combine.
In a small bowl, whisk together 2 egg yolks and the cold water. Gradually add this to the flour mixture, stirring until it forms a dough.
Turn the dough onto a floured surface and knead briefly until smooth. Wrap in plastic wrap and chill for 15 minutes.
Roll the chilled dough out to about 3-4mm thickness on a floured surface. Cut out circles slightly larger than the tart tin holes and press the dough into the tin.
Prick the pastry bases gently with a fork and chill the tin in the refrigerator for 10 minutes.
Meanwhile, prepare the custard filling. Heat the whole milk and heavy cream in a saucepan over medium heat until just steaming, but not boiling.
In a mixing bowl, whisk together the granulated sugar, vanilla extract, cornstarch, and 4 egg yolks until smooth and pale.
Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
Return the custard mixture to the saucepan and heat it gently while stirring until it thickens slightly.
Remove the tart tin from the refrigerator and pour the custard mixture evenly into each shell, filling them almost to the top.
Bake the tarts in the preheated oven for 20-25 minutes, or until the custard is just set and lightly golden on top.
Allow the tarts to cool in the tin for 10 minutes before removing them to a wire rack.
Sprinkle a pinch of nutmeg over the top of each tart for garnish before serving. Enjoy!
Nutrition Facts
Calories |
3457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1546 mg | 515% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 384.7 g | 140% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 176.6 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 839 mg | 65% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
