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Caramel custard tarts
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Quick and elegant tartlets made simple with clever shortcuts.
Ingredients:
  • 128.75 gm milk
  • 1 quantity Basic sweet shortcrust pastry (see related recipe) or 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 2 eggs, lightly beaten
  • 126.25 gm pouring cream
  • 53.75 gm caster sugar
  • 2.20 gm vanilla extract
  • 125.00 ml Top'n'Fill Caramel (see note)
  • ground nutmeg, to serve
Instructions:
  • Preheat the oven to 180°C. Grease a 12-hole muffin pan. Roll out pastry to 3mm thickness between 2 sheets of baking paper. Cut out 12 rounds with a 10cm cutter and gently place them into the muffin pan. Chill in the refrigerator for 10 minutes before baking.
  • Prepare pastry cases by lining them with baking paper, then fill them with ceramic pie weights or uncooked rice. Bake for 10 minutes before removing the weights and paper, and continue baking for an additional 5 to 10 minutes until the pastry turns golden brown. Let it cool before use.
  • In a jug, whisk together eggs, milk, cream, caster sugar, and vanilla until well blended. Spoon 1 teaspoon of caramel into each pastry case, then pour the egg mixture over the caramel in the cases.
  • Bake tarts for 20-25 minutes until perfectly set (avoid overcooking to prevent caramel overflow). Sprinkle with nutmeg, let cool, and serve.

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