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Custard Tarts

Prep time


Cook time





Easy - Med - Hard

Custard Tarts

A snack or a dessert, these little vanilla tarts are the perfect treat for the sweet tooth amongst us.

A snack or a dessert, these little vanilla custard tarts are the perfect treat for the sweet tooth amongst us. 


Preparation time

15 mins


Cooking time

25 mins





For the pastry

2 1/2 cups plain flour

2 egg yolks

2/3 cup icing sugar

250g chopped butter

1 tsp vanilla essence


For the filling

700ml milk

7 egg yolks

1/3 cup caster sugar

Ground cinnamon or nutmeg to sprinkle on top



  • To make the pastry, pour the flour into a large bowl, then add the chopped butter, mixing it together with your fingertips until it resembles breadcrumbs.
  • Stir in the sugar, then pour the egg yolk and vanilla essence into the mixture and work it with your fingers until it comes together to form a soft dough.
  • Lightly flour a work surface and tip the dough out onto it, then shape the dough into a ball. Flatten it with your fingers to a disc and wrap it in cling wrap. Leave the dough in the fridge to chill for 30 minutes.
  • Preheat the oven to 200C.
  • Roll the pastry out onto your lightly floured work surface.
  • Cut out twelve discs and line your muffin tray with the pastry circles. The pastry should overlap the top of the moulds by a few millimetres (so that you can pattern the edges with a fork if you wish).
  • For the custard filling, beat the egg yolks and sugar together in a separate bowl until pale and creamy.
  • Warm your milk in a saucepan, then pour it onto the egg yolk mixture and stir well, until it creates little bubbles.
  • Transfer the custard mixture into a pouring jug, then fill each of the tart cases.
  • Sprinkle a small pinch of ground cinnamon or nutmeg on top, to taste.
  • Bake the tarts in the oven for around 25 minutes, turning the temperature down about 20 degrees for the last 10. When the custard has a slight dome, you’ll know it is baked through. Don’t let the dome swell too much, or it will overcook.
  • Cool for around 30 minutes, and then carefully remove from the moulds. 

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