I’m late to the custard tart party. I used to see them in the cabinet at the local bakeries, and they just didn’t do anything for me. I’m more of a lamington girl, or a hedgehog slice lady. I’ve never opted for the apple turnovers {still haven’t tried}, or the neenish tarts… and the custard tarts were in that category too… until recently.
I tried this easy custard tart recipe, and I was like, “WHAT HAVE I BEEN DOING ALL MY LIFE?”
So I whipped these bad boys up, and took them to a park party we went to. They’re so easy to make, and so yummy too. Which of course makes them dangerous, because they’re so completely edible… but we’re all allowed a treat now and then, right?
Easy custard tart recipe
Can you freeze custard tarts?
If you don’t think you’ll consume this whole batch, or you want to make ahead, you can freeze the custard tarts for up to 3 months. It’s best to freeze well sealed, in an airtight container.
Do custard tarts need to be refrigerated?
Custard tarts can be kept at room temperature for up to 1 day, but store best in the fridge for longevity.
How long do custard tarts last in the fridge?
Custard tarts can be left in an airtight container in the refrigerator for up to 3 days, if you can keep your hands off them for that long!
Easy Custard Tart Recipe
Description
This simple custard tart recipe creates the most delicious custard tarts with flaky pastry. The question is, can you stop at just one?
Ingredients
2 sheets of frozen shortcrust pastry
4 egg yolks
2/3 cup caster sugar
1 tsp vanilla extract
1 1/2 tablespoon cornflour
2 cups milk
1/4 cup white caster sugar
2 tsp ground cinnamon
Instructions
1. Preheat your fan-forced oven to 200ºC. Spray a 12 hole patty pan with baking spray. Cut 12 circles in the pastry sheets – I find an egg ring is the perfect size {around 8cm in diameter}. Make holes in the base of the pastry with a fork.
2. Bake the tart cases for 10 minutes, until golden. Remove and keep aside, leave the oven on.
3. In a medium-sized bowl, whisk the eggs yolks, vanilla extract and sugar until all combined. Add in the cornflour and mix. Add 1/4 cup of the milk, until combined, and then mix in the rest and whisk until smooth. Transfer to a large saucepan.
4. Over medium heat stir the custard mix constantly for around 10 minutes, or until custard just comes to the boil.
5. Feel each pastry case with custard and bake for 10-12 minutes, or until the pastry is golden.
6. Mix together the sugar and cinnamon in a small bowl, and sprinkle over the top of each tart.
Want more dessert recipes?
I love me an egg white omelette so I always have left over egg yolks – now I know how to upcycle them! So much yum!
This looks so delicious (and amazing!) xx
Custard anything is my favourite! Just made these for a morning tea – in mini-muffin tins – some had a teeny dollop of jam in the bottom, some had cinnamon on top and some had ye olde bakery shop favourite, nutmeg. Thanks for the recipe! x