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Custard tarts

Custard tarts

Total Time
1 hr 25 min
15 min
40 min


Reduced-fat shortcrust pastry

260 g, (use 2 x 180g sheets with 18% discarded), just thawed


2 medium

Caster sugar

1½ tbs

Skim milk

300 ml

Ground nutmeg

¼ tsp


  1. Preheat oven to 200°C. Using a 10cm round pastry cutter, cut 8 rounds from pastry sheets. Line 8 holes of a 2 tablespoons (40ml) capacity mini muffin tin with pastry rounds. Place in fridge for 30 minutes to chill.
  2. Line each pastry case with baking paper and fill with pastry weights, dried beans or uncooked rice. Bake for 10 minutes. Remove paper and weights. Bake 5 minutes further or until pastry is light golden.
  3. Reduce oven to 180°C. Whisk eggs and sugar in a medium bowl until well combined. Bring milk to a simmer in a medium saucepan over medium heat. Gradually whisk into egg mixture until well combined. Strain through a fine sieve into a jug. Stir in half the nutmeg.
  4. Carefully pour custard into pastry cases. Sprinkle with remaining nutmeg and bake for 25 minutes or until just set. Set aside in tin to cool completely. Serve.