Easy Custard Tarts - 3 Ingredients
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 375g shortcrust pastry
- 400g custard
- ยฝ tsp ground nutmeg
Method
- Preheat the oven to 180c fan.
- Use an 8cm round pastry cutter to cut out 12 circles from the shortcrust pastry.
- If you don't have a pastry cutter use anything round of approx 8cm like a glass and cut around the edges with a knife.
- Press each of the pastry circles into a 12 hole muffin or cupcake tray.
- Fill each with custard and top with a sprinkling of nutmeg.
- Bake for 20 minutes.
- The custard filling will expand a little during cooking and might spill up the top of the pastry. Allow them to cool for a few minutes and it will shrink back into the pastry.