Egg Custard Tarts

Method

1.  To make the Tartlet Cases.

2. Rub the Non-dairy block margarine into the flour until it resembles breadcrumbs.

3. Add the Natural Flavoured Icing sugar and rub gently between your fingers until it is well combined and the mixture resembles fine breadcrumbs.

4. Add the egg yolk to the flour mixture and combine using a pallet knife, add 1 Tbsp of water to the mix and again combine with a pallet knife. Using your hand mold all the pastry together into a ball and knead gently together.

6. Roll out the dough on a lightly floured board and using the 4-inch cutter cut out 9/10 rounds and line the tartlet/bun tin with the pastry rounds.

7.  Chill in the fridge for 30 minutes before adding your custard mix.

8. Next let’s make the Egg Custard.

9. Pour the milk into a saucepan and gently warm it through, it does not need to be boiled or made really hot.

10. Whisk the egg yolks and the icing sugar together until the mixture is light and creamy.

11. Pour the warm milk over the egg mixture and whisk until all combined and there are frothy bubbles on top of the bowl. Pour this mixture into a jug with a pouring lip.

12. Gently Pour the egg custard mix into each pastry case to the top and take care not to spill it onto the rim of your pastry case. Add a good pinch of ground nutmeg to the top of the mixture in the center of the tarts.

13. Bake in the oven for 15-20 minutes until the pastry is golden brown and the egg custard tarts have formed a little dome just rising over the top of the pastry case. If the egg custard mix has risen too high and is a big dome take the tin out of the oven and place the muffin tin into a baking tray that has a layer of cold water in it. this will help the egg custard to cool and deflate.

14. Remove the egg custards from the oven and allow to cool in the muffin tin for 30 minutes before gently decanting them onto a wire cooling rack.

Top Tip.

The Egg Custard Tarts will be wobbly when you first take them out of the oven but the mixture will set as they cool.