ADVERTISEMENT
Blind bake the shells:
Line with parchment or cupcake liners and fill with baking beans or rice.
Bake for 10 minutes, remove weights, and bake another 5 minutes until lightly golden.
Let cool slightly.
Make the custard filling:
Heat milk and cream in a saucepan until just about to simmer.
Meanwhile, whisk egg yolks and sugar until pale.
Slowly pour hot milk into egg mixture, whisking constantly.
Stir in vanilla. Strain through a fine sieve for extra smoothness.
Fill the tarts:
Pour custard into pastry shells.
Sprinkle a tiny pinch of nutmeg on each, if using.
Bake for 12–15 minutes, or until the custard is just set (still slightly wobbly in the center).
Cool completely before removing from the tin. Serve slightly chilled or at room temp.
Would you like a version with puff pastry (like Portuguese pastéis de nata), or more of a British bakery-style version?
ADVERTISEMENT
