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These sweet custard tarts pack a punch of flavour and will leave your kitchen smelling great. This is yet another classic sweet snack you might have tried from a supermarket but has no comparison to the flavours and textures of the freshly baked versions. Baking your own custard tarts is a must!
For the sugar syrup
- 250g caster sugar
- ½ tsp ground nutmeg
- 1 lemon rind
For the custard filling
- 25g plain flour
- 12g cornflour
- 300ml full fat milk
- 4 whole eggs
- 1 egg yolk
- Vanilla pod / extract
- 1 sheet good quality puff pastry
- Ground nutmeg
Preheat the oven to 210. ͦ c
For the sugar syrup, bring the sugar, nutmeg and lemon rind to the boil in a saucepan with 250ml water. Reduce the heat until the mixture is simmering for 5 minutes. Set the syrup aside until completely cool and remove the lemon rind.
For the custard filling, mix the flours together in a bowl. Pour in a little bit of milk and whisk into a lump free paste.
Bring the remaining milk to the boil in a saucepan over low heat, stirring regularly to avoid burning.
Gradually add the boiled milk to the flour mixture and whisk until smooth and well combined.
Slowly whisk in the sugar syrup.
Whisk in the egg yolks, whole egg and vanilla seeds until smooth.
Roll out the pastry onto a lightly floured work surface to approx 1mm in thickness.
Using a cutter twice the size of your muffin or yorkshire tin cut out discs.
Place the discs in the holes of your muffin tin and with floured finger tips pat the pastry until it rises up the sides of the holes in the tray. Make sure you don’t make any holes in the pastry.
Fill the pastry cases with the custard until they are almost full but leave a small gap and sprinkle over a pinch of nutmeg.
Bake the custard tarts in the oven for 18 minutes, or until the pastry has risen and the surface of the custard is coloured. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly.