How to make custard tarts in your pie maker

Make dessert easier.

  • 30 mins cooking
  • Serves 8
  • Print
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!


  • 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


  • 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.

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