Egg Custard Tarts Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">250g plain flour</li> <li class="ingredients-single-item">125g cold unsalted butter, cubed</li> <li class="ingredients-single-item">25g icing sugar</li> <li class="ingredients-single-item">1 egg yolk</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For the custard:</li> <li class="ingredients-single-item">300ml whole milk</li> <li class="ingredients-single-item">200ml double cream</li> <li class="ingredients-single-item">4 egg yolks</li> <li class="ingredients-single-item">75g caster sugar</li> <li class="ingredients-single-item">2 tsp vanilla extract (or 1 vanilla pod, seeds scraped)</li> <li class="ingredients-single-item">1 tbsp cornflour</li> <li class="ingredients-single-item">Freshly grated nutmeg (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">12-hole muffin tin</li> <li class="equipment-single-item">10cm round pastry cutter</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Fine mesh sieve</li> <li class="equipment-single-item">Baking beans or uncooked rice (for blind baking)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. In a large bowl, combine the flour, icing sugar, and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold butter is essential as it creates steam pockets during baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the egg yolk and gradually incorporate the ice-cold water, one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop the gluten and make your pastry tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the pastry chills, prepare the custard. In a medium saucepan, heat the milk and cream until just below boiling point. Remove from heat. If using a vanilla pod, add the split pod and seeds to the hot milk mixture and leave to infuse for 10 minutes before removing the pod. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a heatproof bowl, whisk together the egg yolks, caster sugar, and cornflour until pale and creamy. The cornflour acts as a stabilizer, helping the custard to set without becoming rubbery. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Gradually pour the hot milk mixture into the egg mixture, whisking continuously to prevent the eggs from curdling. Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This should take about 5-7 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove from heat and stir in the vanilla extract if using instead of a pod. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps, creating that perfectly smooth texture. Cover the surface directly with cling film to prevent a skin forming and let cool to room temperature. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Preheat your oven to 180°C (160°C fan/gas mark 4). Take the chilled pastry from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness. Using your pastry cutter, cut out 12 rounds. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Carefully press each pastry round into the muffin tin holes, ensuring they come up the sides evenly. If the pastry tears, simply patch it with excess dough. Prick the bases with a fork to prevent them from rising during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Line each pastry case with a small square of parchment paper and fill with baking beans or uncooked rice. Blind bake for 10 minutes, then remove the beans and paper and bake for a further 5 minutes until the pastry is just turning golden. This pre-baking ensures your pastry base doesn't become soggy when filled with the custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Reduce the oven temperature to 160°C (140°C fan/gas mark 3). Fill each pastry case with the cooled custard mixture, leaving a 5mm gap from the top. If desired, sprinkle a small amount of freshly grated nutmeg over each tart. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Carefully place the filled tarts back in the oven and bake for 15-20 minutes, or until the custard is just set with a slight wobble in the center. The custard should not be completely firm when removed from the oven as it will continue to set as it cools. Look for a gentle caramelization on top – small golden-brown spots are perfect. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the tarts to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. The tarts can be served warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 2 days, though they're best enjoyed fresh when the pastry is at its crispest. </li> </ol>