Someone I work with told me how much they loved custard tarts and there was no where around town that she could get them. She asked me if I knew how to make them. I had never made custard tarts, but now I had to try. I made them especially for her and she absolutely loved them and told me I needed to make them in my café. I did some research about them and came up with a recipe trying to keep it as close to the traditional British recipe as I could.
I used the same tart crust that I used in my Mini Pumpkin Pie Tarts. I thought the butter taste of those tart cups would pair perfectly with the creaminess of the custard.
Ingredients: (makes about 30 mini tarts)
1 3/4 Cups All-purpose flour
1/4 Cup sugar
1/2 teaspoon salt
1/2 Cup unsalted butter, cold and cut into cubes
1/4 Cup – 1/2 Cup Ice Water
Using a food processor, pulse together flour, sugar, and salt. Add cold butter.
Process until mixture looks like grated Parmesan cheese.
While processor is running, slowly add between 1/4 Cup and 1/2 Cup of ice water until mixture starts to form together.
Form dough into ball and wrap in seran wrap. Refrigerate while preparing the custard filling.
3 eggs plus 2 egg yolks, beaten
2 Cups heavy whipping cream
1/4 Cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
In a sauce pan, bring cream to a simmer.
In a large mixing bowl, whisk together eggs and sugar.
While continuously whisking very slowly, slowly pour warm milk into egg mixture. Pouring slow and continuously whisking slowly (almost like a slow stirring motion) will prevent the eggs to scramble. Add vanilla and nutmeg.
Preheat oven to 350 degrees. Spray cupcake pans with cooking spray.
To make the tart cups, roll ball of dough into a thin layer about an 1/8 inch. You want it to be thin. Cut out circles using a cutter that is larger than the size of your cupcake cup. I used a glass as you can see in the picture. I then stretched my cut out a bit to fit in the cupcake cup. It all depends on the size you cut it out. In the end you want to form a cup to fill.
Using a fork pierce the bottoms of the tart cups to prevent rising in the oven. Bake at 350 degrees for 4 minutes.Remove from oven and ladle enough custard filling into each cup where it is right to the edge.
Increase oven to 375 degrees. Bake for 15 minutes.
Remove and allow to cool completely. Serve at room temperature or chilled.