simple egg custard tarts

By lawriemc2013

these are a firm favourite with my partner

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.5/5 (11 Votes)

1 Picture

Strawberry Trifle with Ambrosia...

Instant Custard

Ingredients

Biscuit pastry
90g butter
4 tbsp sugar
1 egg, beaten
150g plain flour, sifted
4 tbsp self raising flour, sifted
Filling
3 eggs, beaten
1 tsp vanilla extract
600ml milk
2 tbsp sugar
nutmeg

Details

Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

First make the pastry: Beat butter until creamy, add sugar, beat until just combined. Add beaten egg gradually, beating well after each addition. Over creaming at this stage will make pastry difficult to handle.

Step 2

Work in 2/3 of sifted flours with a wooden spoon, then remaining flour by hand. Turn on to a lightly floured board, knead lightly until smooth. Refrigerate 30 minutes before using

Step 3

For the filling: Roll pastry on lightly floured board, carefully line a greased 20cm tart plate. Pinch edges decoratively.
Beat eggs, vanilla & sugar together; warm milk, gradually stir into egg mixture. Carefully spoon custard into pastry case.