Events and Celebrations

Caramelized Custard Tarts

cook 30 mins
  • 375 g (12 oz) sheet ready-rolled puff pastry
  • pinch of ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons caster sugar
  • 3 egg yolks
  • 50 g (2 oz) caster sugar
  • 2 tablespoons cornflour
  • 1 teaspoon vanilla extract
  • finely grated rind of 1/4 lemon
  • 300 ml (1/2 pint) double cream
  • Unwrap the pastry and sprinkle over the nutmeg, cinnamon and 2 tablespoons caster sugar. Then tightly roll up the pastry, like a Swiss roll, and cut it into 12 x 1.5 cm (3/4 inch) slices (you may have some pastry left over). Roll each slice into a small round on a lightly floured surface. Turn a 12-hole muffin tin upside down, gently press each round over the top of a muffin mould and chill in the freezer for 5 minutes.
  • Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 5 minutes, then place the pastry cases on a baking tray.
  • Meanwhile, for the filling, put the egg yolks, the caster sugar, cornflour, vanilla extract and lemon rind in a bowl and whisk until smooth. Add the cream and whisk again, then cook in a saucepan for 5 minutes, stirring frequently, until the mixture is thick, taking care not to let it boil. Spoon the custard into the pastry cases. Turn up the oven to 230°C (450°F), Gas Mark 8, and bake for 12–15 minutes until caramelized and set.
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