Caramel custard tarts
From najwax0x0x 15 years agoIngredients
- 1 quantity Basic sweet shortcrust pastry (see related recipe) or 3 sheets frozen ready-rolled shortcrust pastry, partially thawed shopping list
- 2 eggs, lightly beaten shopping list
- 1/2 cup milk shopping list
- 1/2 cup pouring cream shopping list
- 1/4 cup caster sugar shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/2 cup Nestle Top'n'Fill caramel (see note) shopping list
- ground nutmeg, to serve shopping list
How to make it
- Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity muffin pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 10cm round cutter, cut 12 rounds from pastry. Press pastry rounds into muffin holes. Refrigerate for 10 minutes.
- Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.
- Combine eggs, milk, cream, caster sugar and vanilla in a jug. Spoon 1 teaspoon of caramel into each pastry case. Spoon over egg mixture.
- Bake tarts for 20 to 25 minutes or until just set (do not overcook, or caramel will bubble over). Dust with nutmeg. Allow to cool. Serve.
People Who Like This Dish 1
- mrjwjohnson Delmar, MD
- najwax0x0x Melbourne, AU
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