Custard Tarts

6 Ingredients

Number of servings

1 1/2 sheets frozen shortcrust pastry, just thawed
2 free range eggs
1teaspoons vanilla extract
2tablespoons caster sugar
3/4 cup milk, warmed
1/2teaspoons ground nutmeg

Description

These Portuguese-inspired custard tarts feature warming spices and creamy custard filling (made with fresh Australian eggs!) in a crunchy tart base.

Cooking tip:

Pushing the pastry down after 10 minutes of baking replaces the need for blind baking.

Method

Step 1 of 3

Preheat oven to 220°C/200°C fan-forced. Lightly grease a 6-hole, ⅓ cup-capacity muffin pan.

Step 2 of 3

Using an 8cm-diameter round cutter, cut 6 rounds from sheets. Gently push 1 round into each hole. Carefully trim any excess pastry. Prick base with a fork several times and bake for 6-8 minutes. Remove from oven and, using the back of a teaspoon, gently push down the sides and base where pastry has puffed. (See tip.) Return pastry to oven and bake for a further 5 minutes, gently pushing down sides and base again if necessary.

Step 3 of 3

Meanwhile, whisk together eggs, vanilla, sugar and milk in a bowl until combined. Pour mixture among pastry cases and sprinkle with nutmeg. Reduce oven temperature to 190°C/170°C fan-forced. Bake for 15 minutes or until just set. Stand for 5 minutes before transferring to a wire rack to cool. Serve.