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), (410ml)

reduced-fat shortcrust pastry

210 g

ground nutmeg

1 tsp

oil spray

1 x 3 second spray(s)


  1. Whisk egg, yolks, sugar, cornflour and vanilla in a medium bowl until combined. Bring milk just to the boil in a medium saucepan over medium heat. Gradually whisk milk into egg mixture until combined. Pour mixture back into saucepan over medium heat. Cook, stirring, for 3–5 minutes or until mixture boils and thickens. Transfer to a medium bowl. Cover surface with plastic wrap and place in fridge for 1 hour or until custard is cold.
  2. Preheat oven to 220°C or 200°C fan-forced. Using an 8cm round pastry cutter, cut 12 rounds from pastry. Roll out each round into a 10cm disc. Lightly spray a 12-hole (1/3-cup/80ml capacity) muffin tin with oil. Line holes with pastry discs. Spoon custard into pastry shells. Sprinkle with nutmeg. Bake for 20–25 minutes or until pastry is golden and filling starts to brown and is just set. Set aside in tin for 5 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.


SERVING SUGGESTION: Strawberries (thinly sliced).TIP: These tarts are best eaten on the day of baking so the pastry is crisp.

Start eating better than ever!