Egg Custard Tarts

6. Jun, 2016

These are rich and creamy! A decadent treat that is surprisingly easy to make.


6 egg yolks, 90g castor sugar, 250ml fresh cream, 100ml milk, 2 teaspoons vanilla essence, 400g puff pastry, ground cinnamon (optional), fruit to decorate (optional).

Grease a 12 hole muffin tin. Thaw out the puff pastry and roll it out so that you get 9 circles to fit the muffin pan. Then fold over the left over pieces and roll out again to get 3 more circles. Carefully place each circle of pastry into the muffin holes and gently press to cover the hole. Prick the bottom of the pastry with a fork. Place the cream, milk, egg yolks, sugar and essence in a bowl and whisk lightly. Pour the mixture through a strainer into a jug and discard the bits left behind in the strainer. This step ensures a smooth custard. Pour the custard into the pastry. Bake at 180degrees Celsius for 25-30 minutes or until the edges puff up and the pastry and custard turn a golden brown. Remove the tin from the oven and cool for a few minutes. Then carefully remove the tarts from the tin and place on a wire rack to cool. Serve at room temperature or slightly warm. You could dust the top with ground cinnamon or decorate with fuit you like. P.S. You can use the egg whites to make a Pavlova! This ensures no wastage and provides two decadent desserts! Enjoy!