Egg Custard Tarts - 1 Dozen
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Crave. Taste. Eat
Egg Custard Tarts - 1 Dozen
Egg Custard Tarts - 1 Dozen
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Recipe to try at home -
- YIELD
- 12 tarts
- PREP TIME
- 20 mins
- COOK TIME
- 30 mins
- INACTIVE TIME
- 1 hr
- TOTAL TIME
- 2 hrs
Inspired by The Great British Baking Show, I tried my hand at a classic Egg Custard Tart. The results were mostly successful and definitely delicious!
by Macheesmo
INGREDIENTS
Sweet pastry:
165g/5¾ oz. all-purpose flour, plus some
25g/1 oz. ground almonds
120g/4¼ oz. chilled unsalted butter, cubed
55g/2 oz. sugar
1 free-range egg
Custard filling:
2 1/2 cups whole milk
7 free-range egg yolks
90g/3¼ oz. sugar
freshly ground nutmeg
Egg Custard Tarts
This is one of those baking recipes that really shows your attention to detail I think (mine sucks, frankly). There aren’t many ingredients but each step requires some finesse.
I think you could use almond flour for the recipe, but it did specifically call for ground almonds so in my small food processor some almonds went!
Almond business.
I mixed it up with some flour and everything was going just swell!
Dry stuff.
Then I mixed in cold butter which was just like making any pie crust. No biggie! Oddly, the recipe said to mix in the sugar after you do the butter. Typically, I would’ve thought to mix it in before, but I stuck with it.
Butter chunks.
The sweet pastry dough ended up being nice and soft after I mixed in the egg. If definitely something you want to work with your hands so it stays soft. You wouldn’t want to do this in a stand mixer, in my opinion. Plus, you want to work it as little as possible.
Nice dough.
That gets shaped into a disc, wrapped, and chilled for about 30 minutes.
Onto the custard! This part I felt like I had a good handle on. Egg yolks and sugar whisked together.
This part I know.
Then you pour in warm whole milk and whisk until it forms a froth. I got a little bit worried about how thin the mixture is, but have no fear. It’ll set up beautifully in the tarts.
Easy breezy.
Okay, when it came to making the actual tarts is when I hit some glitches. For starters, I didn’t have the right size cutter so I had to freeform the rounds. I just used a ruler to mark off 4 1/2 inches in diameter and cut it out. It worked, but was far from perfect.
Iffy….
I shaped these into my muffin tins. I think the next time I would raise them up a tiny bit more as I basically just made them level with the tins.
Then pour in the custard! A steady hand helps when transferring to the oven or you can pour the custard into the tart shells after you place the muffin tin in the oven.
Should’ve raised them a bit more I think.
Sprinkle with nutmeg and bake these guys for 25 minutes at 400 degrees F. If they start to look too toasty around the edges, turn the heat down to 350 for the last 10 minutes (mine did).
The custards should dome a bit and have just a little wiggle to them.
