Try making our delicate custard tarts for an irresistible dessert. They take just 10 minutes to prep and are delicious with a grating of nutmeg.
Prep: 10 mins
Cook: 40 mins
1 x 320g sheet shortcrust pastry
125ml double cream
1 tsp vanilla bean paste
½ a nutmeg
4 egg yolks
50g caster sugar
- Heat the oven to 180C/160C fan/gas 4. Take a sheet of shortcrust pastry and use a 10cm cookie cutter to cut 12 circles into the pastry.
- Press each circle into the holes of a cupcake tray. Scrunch up squares of baking paper, then use to line each of the pastry cases.
- Fill each with baking beans or uncooked rice, pressing them in a little, and bake for 10 mins.
- Remove the beans/rice and the baking paper and bake for 5 mins more, until the base is starting to colour slightly.
- Remove from the oven and reduce the temperature to 140C/120C fan/gas 1.
- Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil.
- Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go.
- Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
- Pour the custard into each of the tart cases, filling them as high as you can.
- Grate over a little more nutmeg on each, then carefully place back into the oven and bake for 15-20 mins, until the tarts look set with a slight wobble.
- Remove and cool, serve with a little more nutmeg freshly grated over the top.
Recipe from bbcgoodfood.com