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!
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How to make custard tarts in your pie maker
Make dessert easier.
- 30 mins cooking
- Serves 8
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Ingredients
- 2 sheets frozen shortcrust pastry, thawed
- 1 cup (250ml) pouring cream
- ⅓ cup (75g) caster sugar
- 3 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon ground nutmeg, plus extra to serve
Method
- 1Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker.
- 2Using 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.
- 3Whisk cream, caster sugar, eggs, vanilla and nutmeg in a large jug. (Makes 2½ cups.)
- 4Place 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).
- 5Place 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.
- 6Serve custard tarts sprinkled with extra nutmeg.
Notes
Custard tarts are best served on the day they are made, but will keep stored in the refrigerator for up to 3 days.
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