Custard Tarts Recipe
½ quantity pie pastry
2 eggs, 1 separated
2 tablespoons fresh white breadcrumbs
2/3 cup light cream
½ teaspoon vanilla extract
2 teaspoons sifted confectioner sugar
Grated nutmeg
Makes 12
Roll out the dough and cut out 12 rounds with a fluted cutter. Use these to line 12 bun tins (tartlet or muffin tins)
Beat the one egg white until frothy and brush over the insides of the pastry cases. Sprinkle with the breadcrumbs (this helps to prevent sogginess)
Beat together the egg yolk, whole egg, cream, vanilla and sugar and spoon into the pastry cases. Sprinkle lightly with nutmeg. Bake in preheated moderately hot oven (190*C/375*F, Gas mark 5) for 30 to 35 minutes or until the custard filling is set and the pastry is golden. Cool on a wire rack.
½ quantity pie pastry
2 eggs, 1 separated
2 tablespoons fresh white breadcrumbs
2/3 cup light cream
½ teaspoon vanilla extract
2 teaspoons sifted confectioner sugar
Grated nutmeg
Makes 12
Roll out the dough and cut out 12 rounds with a fluted cutter. Use these to line 12 bun tins (tartlet or muffin tins)
Beat the one egg white until frothy and brush over the insides of the pastry cases. Sprinkle with the breadcrumbs (this helps to prevent sogginess)
Beat together the egg yolk, whole egg, cream, vanilla and sugar and spoon into the pastry cases. Sprinkle lightly with nutmeg. Bake in preheated moderately hot oven (190*C/375*F, Gas mark 5) for 30 to 35 minutes or until the custard filling is set and the pastry is golden. Cool on a wire rack.
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