vanilla custard tarts
- 3 sheets frozen shortcrust pastry, thawed
- 3 eggs
- 3 egg yolks, extra
- ½ cup (110g) caster sugar
- 1 cup (250ml) milk
- 1 cup (250ml) single (pouring) cream
- 1 teaspoon vanilla bean paste
- freshly grated nutmeg, for sprinkling
- Preheat oven to 180°C (350°F). Place the pastry sheets on cutting boards and cut 6 x 14cm rounds. Use the rounds to line the base of 6 x 9cm pie tins.
- Refrigerate for 30 minutes. Trim the edges of the pastry and line each with non-stick baking paper. Fill with baking weights and bake for 10 minutes. Remove the paper and weights and cook for 10 minutes.
- Reduce oven temperature to 140°C (275°F). Place the eggs, egg yolks and sugar in a bowl and whisk until pale. Place the milk, cream and vanilla in a small saucepan over medium heat and bring to just below the boil. Gradually pour the hot milk mixture into the egg mixture and whisk to combine.
- Pour the filling into the pastry shells and bake for 20–25 minutes or until just set. Allow to cool. Sprinkle with nutmeg to serve. Makes 6.
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