thirty mins to one hour
30 mins to 1 hour
The slightly nutty quick-crust pastry can make the best crumbly situation for a rich egg custard topped with nutmeg. Go on have one more!
Tools and planning: You will need to have a 12-hole muffin tray and a 11cm/4in fluted cutter.
thirty mins to 1 hour
30 mins to 1 hour
For the sweet pastry
- 165g/5oz plain flour, plus extra for dusting
- 25g/1oz ground almonds
- 120g/4oz chilled unsalted butter, cubed
- 55g/2oz caster sugar
- 1 cost-free-selection egg
For the custard filling
- 700ml/one pint total-excess fat milk
- 7 free of charge-selection egg yolks
- 90g/3oz caster sugar
- freshly ground nutmeg
To make the pastry, stir the flour and ground almonds together in a huge bowl, then include the butter and rub in with your fingertips right up until the mixture resembles breadcrumbs. Stir in the sugar.
Break in the egg and function it into the mixture with your fingers, bringing it together to kind a soft dough.
Tip the dough onto a lightly floured perform surface and form it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for thirty minutes.
Preheat the oven to 200C/400F/Fuel six.
Roll out the sweet pastry on a lightly floured operate surface.
Making use of an 11cm/4in fluted cutter, reduce out twelve discs and line the muffin tray moulds with the pastry circle. The pastry need to overlap the leading of the moulds by a few millimetres, so that you can crimp the edges if you wish.
For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar collectively in a separate bowl until pale and creamy.
Pour the milk onto the egg yolk mixture and stir well, generating little bubbles.
Transfer the custard mixture into a pouring jug with a lip, then fill every single of the tart circumstances.
Sprinkle a small pinch of ground nutmeg into the middle of each tart.
Bake the tarts in the oven for about 25 minutes – you may require to flip the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are searching for a extremely slight dome on the custard, indicating that it is baked. If the custard domes also considerably this signifies that you have in excess of-cooked the custard, it will have boiled, and will sink back down leaving a large dip. If this does occur you can aid rescue it by removing the tarts from the oven quickly and putting the tin in cold water on a cold surface.
Great in the tin for thirty minutes and then very carefully take away from the moulds. The base of the tarts must be flawlessly baked by way of, with no possessing more than-cooked the custard filling.
These tarts are very best eaten on the day they are made, as the pastry will soften more than time.