These sweet custard tarts are as easy as pie to make. Take a few simple ingredients, add in your pie maker and dessert can be on the table in no time!
Looking for more recipes to make in your pie maker?
Ingredients
Method
1.Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker.
2.Using pastry cutter provided, cut eight large rounds (11cm) from shortcrust pastry. Line prepared holes with shortcrust pastry rounds, pressing into base and side. Close lid; cook for 2 minutes or until pastry is light golden. Remove tart cases from holes; transfer to a wire rack to cool. Repeat with remaining pastry rounds.
3.Whisk cream, caster sugar, eggs, vanilla and nutmeg in a large jug. (Makes 2½ cups.)
4.Place cooled tart cases on a tray; pour a scant ¼ cup custard filling into each (be careful not to over fill, there should be a 2mm gap below tart rim).
5.Place custard tarts back in pie maker holes. Close lid; cook for 10 minutes or until custard is set. Remove tarts; transfer to a wire rack to cool. Repeat with remaining custard tarts.
6.Serve custard tarts sprinkled with extra nutmeg.
Custard tarts are best served on the day they are made, but will keep stored in the refrigerator for up to 3 days.
Note
