Baking Recipes - Custard Tarts Recipe

To make the pastry, sift the flour and salt into a bowl. Rub the fat into the flour until the mixture resembles breadcrumbs, then mix in the sugar.

Beat the egg yolk with the water and stir in to bind to a fairly firm dough, adding a little more water if necessary. Knead lightly until smooth but do not overwork. Cover and chill in the refrigerator for at least 30 minutes before rolling out.

Grease eight deep 5 cm/2 inch muffin tins. Roll out the pastry thinly. Cut out 7 cm/3 inch rounds and use to line the muffin tins.

Line the pastry cases with foil and fill with baking beans. Bake 'blind' in a preheated oven, 200°C (400°F), Gas Mark 6, for 12-15 minutes until set but not brown.

Remove from the oven and lift out the foil and beans. Lower the heat to 160°C (325°F), Gas Mark 3.

To make the custard, warm the milk over a low heat and while it is heating beat together the eggs and sugar. Stir the warm milk into the beaten eggs and flavor with vanilla extract.

Strain the custard into the partially baked tart cases. Sprinkle the tops with grated nutmeg and return the tarts to the centre of the oven for 15-20 minutes until the custard is set. Serve cold.