Custard tarts, a classic British dessert, have been enjoyed for centuries. This delectable dessert consists of a shortcrust pastry shell filled with a creamy custard filling and garnished with a sprinkle of nutmeg. Custard tarts are a staple of British cuisine and are often served at high tea, special occasions, and even as a tasty treat with a cup of tea.
The history of custard tarts can be traced back to medieval times when they were made with fruit fillings such as apples and pears. However, it wasn’t until the 16th century that custard became the preferred filling for the tarts. Today, custard tarts are one of the most popular desserts in the UK, with many variations and adaptations of the recipe. I
Prep Time: 2 hours 15 minutes
Cook Time: 45 minutes
Total Time: 3 hours
Course: Desserts
Cuisine: International
Servings: 24
Ingredients
- TART PASTRY:
- 1/4 cup butter
- 1/4 cup lard
- 1 egg
- 6 tbsp. sugar
- 2 cups all purpose flour; sifted
- FILLING:
- 2 extra large eggs; whole
- 3 extra large egg yolks
- 1 cup whole milk
- 1/2 cup half and half
- 1 cup sugar
Instructions
- TO MAKE PASTRY:
- Cream butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling.
- TO MAKE FILLING:
- Be sure all ingredients are at room temperature. Beat whole eggs with egg yolks well. Beat at low speed. (Do not over beat.) Add sugar, the milk, half and half. Let mixture rest for 10-15 minutes Skim off all the foam from mixture.
- ASSEMBLING:
- Separate dough into 24 balls. Press each into a 2 1/2 inch (measured across top) tart shell to an even layer across the bottom and all the way up the side. Fill tart shell with filling almost to the top.
- BAKING:
- Preheat oven at 300 degrees. Place tarts on cookie sheet and bake for 45 minutes. Cool for 10-15 minutes. Loosen slightly by inserting a toothpick along the sides. The tart shell will unmold easily.
Notes
Custards can be made no more than 1/2 day ahead.
It is important that the ingredients for the filling be at room temperature and beaten over a warm bowl of water. Cold ingredients will cause filling to separate during baking.
Click the link to download the PDF version of this recipe.
Custard Tarts (Don Tot)
Ingredients
- TART PASTRY:
- 1/4 cup butter
- 1/4 cup lard
- 1 egg
- 6 tbsp. sugar
- 2 cups all purpose flour; sifted
- FILLING:
- 2 extra large eggs; whole
- 3 extra large egg yolks
- 1 cup whole milk
- 1/2 cup half and half
- 1 cup sugar
Instructions
- TO MAKE PASTRY:
- Cream butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling.
- TO MAKE FILLING:
- Be sure all ingredients are at room temperature. Beat whole eggs with egg yolks well. Beat at low speed. (Do not over beat.) Add sugar, the milk, half and half. Let mixture rest for 10-15 minutes Skim off all the foam from mixture.
- ASSEMBLING:
- Separate dough into 24 balls. Press each into a 2 1/2 inch (measured across top) tart shell to an even layer across the bottom and all the way up the side. Fill tart shell with filling almost to the top.
- BAKING:
- Preheat oven at 300 degrees. Place tarts on cookie sheet and bake for 45 minutes. Cool for 10-15 minutes. Loosen slightly by inserting a toothpick along the sides. The tart shell will unmold easily.
Notes
Recipe © Simply Trini Cooking. All rights reserved
