How to make custard tarts with just six ingredients
Simple and delicious custard tarts, made with the flick of a wrist and just a handful of ingredients.
Custard tarts are set to be one of the top baking trends this lockdown, and while you can take time crafting your pastry and adding all sorts of fillings, this version needs just six ingredients and very little time.
The 'only 6 ingredients' cheat comes in the form of shop bought pastry - but if you want to go that extra mile, we've included how to make your own shortcrust pastry… it's pretty simple!
These are quick to make and alongside the pastry, you need just milk, egg yolks, sugar, a splash of vanilla essence and a traditional pinch of nutmeg.
This recipe makes 12 individual tarts but you could adapt it to make one big one if you prefer.
- One sheet ready-rolled shortcrust pastry (or see below)
- 400ml full-fat milk
- 4 egg yolks
- 50g caster sugar
- A pinch of nutmeg
- A few drops of vanilla essence
How to make your own shortcrust pastry (optional)
Ingredients for the pastry
- 225g plain flour
- 100g butter, diced
- pinch salt
- cold water
Method for the pastry
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill 10–15 minutes while preparing the filling.
- Alternatively using a food processor, put the flour, salt and butter in the food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop. Wrap the dough in cling film as before and chill for 10–15 minutes before using.
- Once chilled, remove from the fridge and roll out into a flat sheet
Method for the tarts
- Heat the oven to 200C/180C fan/gas 6.
- Warm the milk in a small pan on a medium-low heat but don’t let it boil.
- In a bowl, beat the egg yolks, sugar and vanilla together until pale and creamy, then add the warm milk and stir well. Decant into a jug.
- Take your sheet of pastry and cut out 12 circles using a cutter that is around 9-11cm in diameter. If you don’t have a cutter, try using a mug, wide tumbler or pint glass to mark out the shapes.
- Push the circles into each section of a muffin tray and then carefully pour equal amounts of your custard mixture into each one. Sprinkle a little nutmeg on the top of each tart.
- Bake for 10 minutes and then reduce the heat to gas 4, 180°C, fan 160°C. Cook for another 10-15 minutes until the custard is set and slightly browned on top.
- Remove from the oven and leave to cool in the tin for 20-30 minutes, then remove from the tin and scoff.
And if you fancy taking it even easier in the kitchen - Let's face it, all that whisking, beating and kneading can really take it out of you! take a look at the Carrera stand mixer