My English husband loves custard tarts. I had never heard of them before I moved to England. He buys these store-bought tarts that don’t look crisp. I knew I could do better than that so I started developing my own recipe. The first batch I made ended up all over my kitchen floor when I dropped the tray taking them out of the oven. That was a sad day. This was my second batch and both times they smelled fantastic while they baked. I’ve never been a big fan so I surprised myself when I ate one warm. I know they are supposed to be eaten at room temperature, but I couldn’t wait and it was delicious! These tarts are really simple to make. If you buy a ready-made crust, it would take no time at all, but I promise the homemade crust is worth the added effort! I make my crust using a food processor (I don’t own a stand mixer so I make most things with a food processor). If you like a tart as much as I do, why not expand your baking repertoire with my Pumpkin Streusel Tarts, or a lovely savory version Feta and Caramelized Onion Tarts.
Step by Step Instructions
Sift flour and then add it to a food processor. Add the sugar, and salt and pulse a couple of times to mix. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas. Sprinkle the mixture with about 2 tablespoons of the ice water (leaving the cubes behind) then pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. Empty the crumbly dough mixture from the food processor onto a clean, dry, floured surface. Form a mound with the mixture and knead briefly (just a couple of turns) and form it a disk. Cover it with plastic wrap and chill for at least 1 hour (although it can be up to a few days or even frozen at this point). Using a cookie cutter slightly larger than your cupcake sections in a cupcake pan, cut the dough into 12 circles. Place the circles into the sections and chill again for 20 minutes. Meanwhile, prepare the custard filling by beating the egg yolks and egg together and then add the sugar, vanilla extract, and syrup/honey to the mixture and beat well. Warm the milk in a small saucepan just to a simmer, but do not boil. Pour the hot milk into the egg mixture, whisking well to combine. Pour the custard into tarts and sprinkle with grated nutmeg. Bake for 35 minutes or until set. Cool on a wire rack. Serve and enjoy! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
