The key to a good custard tart is the pastry I reckon. I love a perfect set on the custard but if the pastry isn’t crisp you may as well forget it. Make sure your pastry is rolled out very thin and the custard tarts are pretty deep – this way you wont overcook the custard whilst trying to banish a soggy bottom! Topped with fresh fruit and lightly whipped cream these are the perfect treat to be enjoyed in the garden with a cuppa.
Step 1: If making your own pastry blitz all the ingredients in a food processor until combined. Alternatively rub the butter into the other ingredients until combined. Allow to chill for at least 20 minutes before using.
Step 2: Preheat the oven to 180C.
Step 3: Roll the pastry out until on a few mm thick. Using a round cookie cutter cut out 12 circles that are larger in diameter than the holes in a muffin or fairy cake tray. Use the discs to line the tray. Set aside.
Step 4: For the custard mix together the yolks, cornflour and sugar until well combined.
Step 5: Heat the milk until just starting to boil, the pour on top of the egg mix, stirring constantly. Allow to cool down for a minute of so – it should stop steaming.
Step 6: Pour into the pastry cases and bake for 25-30 minutes. You may need to turn the oven down to 160C for the final 10 minutes. The custard should be domed a little but not so much that it has sunk back in on its self.
Step 7: Remove from the oven and allow to cool completely before trying to get them out of the tin.
Step 8: Whip the cream very softly whilst they are cooling then spoon small amounts on top of each tart finishing with the berries. A mint leaf is also a nice touch at this point.