Custard Tarts

This British classic, once baked, will become a classic in your home too.

📝 Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup butter
• 1 teaspoon salt
• 1 teaspoon sugar
• 3-6 tablespoons ice water
• 1 egg
• 6 egg yolks
• 1 cup whole milk
• 1/3 cup granulated sugar
• 2 tablespoons golden syrup or golden corn syrup
• 1/2 teaspoon vanilla extract
• nutmeg whole (grated or ground)

👨‍🍳 Instructions

1. 1--- For the crust: ---
2. 2Sift the flour onto some baking paper and then add it to a food processor.
3. 3Add the sugar, and salt and pulse a couple of times to mix.
4. 4Add about half of the butter and pulse several times.
5. 5Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
6. 6Sprinkle the mixture with about 2 tablespoons of the ice water (leaving the cubes behind) then pulse again.
7. 7Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
8. 8You know that the mixture is ready if when you pinch some together with your fingers and it holds together. Be careful with the amount of water you add, too much and the crust will be tough.
9. 9Empty the crumbly dough mixture from the food processor onto a clean, dry, floured surface.
10. 10Form a mound with the mixture and knead briefly (just a couple of turns). Form into a ball, cover with plastic wrap and chill for at least 1 hour (although it can be up to a few days or even frozen at this point).
11. 11Once chilled, let the dough sit at room temperature for 10 minutes before rolling.
12. 12Roll out the crust on a lightly floured surface to about 1/4 inch thick.
13. 13Using 4½ cutter, cut out twelve circles and line 12 sections of a muffin pan with the circles. The dough should overlap enough to be able to crimp the edges.
14. 14Chill in the pan another 20 minutes.
15. 15Preheat the oven to 350F/180C
16. 16--- For the custard: ---
17. 17Beating the egg yolks and egg together and then add the sugar, vanilla extract, and syrup/honey to the mixture and beat well.
18. 18Warm the milk in a small saucepan just to a simmer, but do not boil.
19. 19Pour the hot milk into the egg mixture, whisking well to combine.
20. 20Pour the custard into tarts and sprinkle with grated nutmeg.
21. 21Bake for 35 minutes or until set, remove and allow to cool to room temperature.