Custard Tarts

Hi, I got this recipe from the National Trust Recipes page, I was forwarded a link to these recipes by my grandad and I really recommend you have a look at some of the National Trusts other recipes as they have a huge variety including vegan and other dietary requirement options as well as other recipes on their page. These custard tarts were so simple to make and tasted delicious, my dad even had a second! They won't be lasting very long in our house I can assure you. I didn't have a 10cm cutter so I used a 9cm one but this meant I had some pastry leftover, so I rolled this out and cut out some fun shapes for biscuits!! Also, their was a little custard left so I poured it into 2 ramekin dishes and baked it so we had a couple of baked custards as well. The tarts will should keep well in the fridge for at least 3 days, if they last that long. Enjoy!

Dietary Info:
-Gluten-free, unless using plain flour
-No Nuts, unless allergic to nutmeg in which case switch for another spice e.g cinnamon, cloves or leave out entirely
-Contains Dairy, switch the milk for a suitable alternative and I believe lacto-free creams are now available, which you could substitute for the double cream
-Unsuitable for Vegans, you could try making it diary-free, see above, then for the eggs use an egg replacer or you could try using a chia or flax egg but I am unsure about what results this would wield
-Suitable for Vegetarians and Pescatarians

Ingredients:
For the pastry:
-250g gluten-free self-raising flour (This recipe uses G-F flour but you could replace it with ordinary flour if you prefer) {I used plain flour}
-125g butter {I used soft margarine}
-40g icing sugar
-a pinch of salt
-1 egg
For the custard:
-3 eggs
-90g caster sugar
-15g vanilla essence {1tsp}
-200ml milk {I used whole full-fat milk}
-200ml double cream
-1/2tsp grated nutmeg

Method:
1: For the pastry, place the flour, butter, icing sugar and salt into the bowl of your food processor and pulse until it resembles breadcrumbs.
2: Add in an egg and pulse again until it starts to come together. Tip out onto your worksurface {Make sure to flour it before hand} and knead for a few seconds until it comes together as a soft smooth pastry.
3: Roll out onto your floured worksurface and using a 10cm round cutter, cut out 12 circles of pastry, and press each disc into your muffin tin, pressing gently to fill to the top.
4: For the custard, place all of the custard ingredients into a bowl and whisk until smooth.
5: Carefully, pour the egg custard into the pastry cases, until about 3mm from the top.
6: Sprinkle the top with a little nutmeg and place into the oven at 150℃/130℃ fan/300℉/ Gas 2, for around 30-40mins, or until the custard is set but with a slight wobble. {Mine took about 25-20mins}
7: Remove from the oven and leave to cool before removing from tins. {Then, keep in the fridge}

• 
  

ngredients

For the pastry

250g

 gluten free self-rasing flour

125g

 butter

40g

icing sugar

A pinch of salt

1

eggs

 

For the custard

3

eggs

90g

caster sugar

15g

vanilla essence

200ml

milk

200ml

double cream

½ tsp

grated nutmeg

Method

For the pastry, place the flour, butter, icing sugar and salt into the bowl of your food processor and pulse until it resembles breadcrumbs.

Add in the egg and pulse again until it starts to come together.  Tip out onto your work surface and knead for a few seconds until it comes together as a soft smooth pastry.

Roll out on your floured work surface and cut out using a 10cm cutter, and press each disc into your muffin tin, pressing gently to fill to the top.

For the custard, place all the custard ingredients into a bowl and whisk until smooth.

Carefully pour the egg custard into the pastry cases, until about 3mm from the top. 

Sprinkle the top with a little nutmeg and place into the oven at 150°C for around 30-40 minutes or until the custard is set but with a slight wobble.

Remove from the oven and leave to cool before removing from the tins.