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These homemade Custard Tarts are just like Nana used to make and now instead of heading to the Bakery for that delicious old-fashioned taste, you can make them in your own kitchen.
What’s great about this recipe is that if you are short on time you can use store bought tart cases.
If you are not pressed, there is nothing better than making them from scratch though but whatever floats your boat! We absolutely love this recipe and you will too!
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Individual Custard Tarts Recipe Video
We have included a video tutorial that steps you through the process on how to make your own Individual Custard Tarts Recipe. To watch, click Play above ^
Custard Tarts Sweet Pastry Ingredients
- 5¾oz plain flour, plus extra for dusting
- 1oz ground almonds
- 4¼oz chilled unsalted butter, cubed
- 2oz caster sugar
- 1 free-range egg
Custard Filling Ingredients
How To Make Individual Custard Tarts
How To Make Pastry
- Combine flour and ground almonds in a large bowl.
- Add butter and rub through with your fingertips. You want a nice crumbly breadcrumb style texture.
- Stir in the Sugar
- Add egg and work and with hands work the mixture until you form a soft dough.
- Pop dough on your lightly floured bread board and shape into a ball. Flatten to a disc shape and wrap in cling film.
- Chill in your fridge for around 30 minutes.
- Preheat your oven to 200C/400F
- Roll out your pastry on lightly floured work surface.
- Using a fluted cutter (optional approx 4.5inch) cut out twelve discs and line the individual muffin tin molds. Your pastry circles should be slightly above the top. You can then crimp the edges if you like.
How To Make Custard
- Warm milk in saucepan, beat the egg yolks and sugar together in a separate bowl. It should be pale and creamy.
- Pour milk onto the egg yolk mixture and stir well until you have small bubbles forming.
- Transfer custard into a pouring jug and fill each of the muffin tin tart cases.
- Sprinkle a small pinch of ground nutmeg over the top of each tart.
- Bake your tarts in the oven for about 25 minutes – turn the temperature down to 180C/350F for the final 10 minutes.
- Look for a small rise like a dome in your custard. If the dome becomes too big, it indicates you have over cooked your custard. If this happens remedy by removing from your oven and placing muffin tin in cold water on a cold surface.
- Cool in the muffin tin for 30 minutes and then carefully remove from the molds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.
- Enjoy and save one for us!