Vanilla Custard Tarts
- 435g pack Carême vanilla bean sweet shortcrust pastry, thawed
- 300ml full cream Jersey milk
- 300ml cream
- 3 fresh bay leaves
- 1 tsp vanilla bean paste
- 6 egg yolks
- 1/3 cup golden caster sugar
- ½ tsp freshly nutmeg, grated
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Preheat oven to 200°C (180°C fan-forced) and place 2 baking trays in the oven. Lightly grease six 10cm wide x 3cm deep individual fluted tart cases (measured across the base) and line bases with baking paper.
Place pastry on a lightly floured kitchen work surface. Cut 6 x 16 cm pastry rounds and line prepared tart tins. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
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Heat milk, cream, bay leaves and vanilla together in a saucepan over medium heat and bring to just below boiling point. Remove from heat and allow mixture to stand for 15 minutes, so the flavours can meld.
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Meanwhile, beat eggs and sugar together until pale and creamy. Add the milk mixture, stirring to combine. Strain mixture into a jug, fill chilled tart shells and sprinkle tops with nutmeg.
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Carefully place filled tart shells on preheated oven trays and bake in preheated oven for 10 minutes. Reduce oven temperature to 160°C (140°C fan-forced) and bake for a further 25 minutes or until the custard is golden and just set and the pastry is cooked. The custard should still have a little wobble, when you take the tarts out of the oven.
Place on wire rack to cool. Carefully remove the tart tins and serve at room temperature or chill in the refrigerator for 2 hours.