Egg Custard Tarts

Name: Egg Custard Tarts
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 10 servings
Ingredients: 2 Cup Milk; 4 Large Egg Yolk; 1/3 Cup Fine Granulated Sugar; 1 Tsp Vanilla; 1 Pinch Salt; 1 Tsp Nutmeg

Prep: 45 min Cook: 30 min Total: 75 min Serves: 10 37 views

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Desserts Tarts

Silky, gently wobbling custard baked into a crisp pastry shell is one of those small pleasures that feels far fancier than the effort involved. Warm milk, egg yolks, and a touch of vanilla set into a smooth filling, finished with a grating of nutmeg across the top. Serve these tarts slightly warm with tea or coffee, and watch how quickly they disappear from the plate.

Ingredients

2 Cups Milk
4 Large Egg Yolk
1/3 Cup Fine Granulated Sugar
1 Tsp Vanilla
1 Pinch Salt
1 Tsp Nutmeg (or Optional)
1 Pie Pastry

Directions

Preheat the oven to 375°F (190°C).
Combine the flour and sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
Mix in the egg yolk and enough ice water to form a smooth dough.
Wrap and chill the dough for 30 minutes.
Roll the dough to about ⅛-inch thick and line 8–10 tart pans or a muffin tin. Chill while preparing the filling.
Heat the milk just until steaming. Do not boil.
In a bowl, whisk together the egg yolks, sugar, vanilla, and salt until smooth.
Slowly whisk the warm milk into the egg mixture.
Strain the custard through a fine-mesh sieve for the smoothest texture.
Fill each pastry shell about ¾ full.
Lightly grate nutmeg over the tops if desired.
Bake for 25–30 minutes, until the pastry is golden and the custard is just set with a slight wobble in the center.
Cool for 15 minutes before serving.