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