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Photo of Baked custard tarts by WW

Baked custard tarts

Total Time
1 hr
30 min
30 min
For pure baking bliss, we recommend eating these classic custard tarts while still slightly warm. Mmmm



1 medium

Egg yolk

2 medium

Caster sugar

½ cup(s), (110g)


2 tbs

Vanilla bean extract

1 tsp

Reduced-fat milk

1 cup(s), (415ml)

Reduced-fat shortcrust pastry

216 g, (use 2 x 200g pastry sheets)

Ground nutmeg

¼ tsp

Oil spray

1 x 3 second spray(s)


  1. Whisk egg, yolks, sugar, cornflour and vanilla extract in a bowl until combined. Bring milk just to the boil in a saucepan over medium heat. Gradually whisk milk into egg mixture until combined. Pour mixture back into saucepan over medium heat. Cook, stirring, for3–5 minutes or until mixture boils and thickens. Transfer to a heatproof bowl. Cover surface with plastic wrap and place in fridge for 1 hour or until custard is cold.
  2. Preheat oven to 200°C. Using an 8 cm round pastry cutter, cut 12 rounds from pastry, and discard trimmed pastry. Roll out each round to a 10 cm disc between two sheets of baking paper. Lightly spray a 12-hole (1/3-cup capacity) muffin tin with oil. Line holes with pastry discs. Spoon custard into pastry shells. Sprinkle with nutmeg. Bake for 20 minutes or until pastry is golden and filling starts to brown. Set aside in tin for 5 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.


TIP: These tarts are best eaten on the day of baking so the pastry is crisp. Serve with fresh sliced strawberries.