Transfer the “oil dough” to a piece of plastic wrap and pat into a 7 1/2-inch square wrap in the plastic and refrigerate 20 minutes. I hope you enjoy the recipe! Let me know how they turn out for you in the comment below.Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. These egg custard tarts are a delicious and easy dessert to make. If eating cold custard is not your thing, you can microwave them for 20-30 seconds on medium heat to warm them. The best way to store them is to refrigerate them for up to 3 days for best taste. If you freeze them, they will separate, get watery and lose texture.
Storage: Can you Freeze Custard Tarts?Ĭustard Tarts do not freeze well. Repeat the baking process for as many tarts as you need to make. A plastic knife helps to pry them loose if needed. If the centers are still bubbly or not set, cook them for additional one-minute increments until fully set.Īllow custard tarts to cool for at least 5 minutes before removing them. At the 15 minute mark reduce heat to 350☏ and bake another 10 minutes.ĭepending on dough thickness, you might need to bake them for a few more minutes. Once cups are all filled, sprinkle them with nutmeg, and place them in the oven at 400☏ for 15 minutes. If it does it will caramelize, turn dark, and make them stick. You want to make sure you do not overfill the cups or the custard will overflow the crust and get in-between the crust and the muffin tin. Using an ice cream scoop, carefully fill each dough cup with the mixture.
Then, using a hand blender, mix this mixture until it’s fully combined and fluffy.įinally, you’ll need to slowly pour the milk into the bowl of eggs, sugar, and vanilla extract mixture while stirring continuously.
#Custard tart crack#
In the meantime, crack the eggs into a large glass bowl and add the sugar, and vanilla extract. You just want to heat it to the point before boiling when tiny bubbles form.
#Custard tart full#
It’s important to avoid bringing it to a full boil. The custard filling is made with whole milk, eggs, sugar, and vanilla extract.įirst, you’ll add the milk to a small stockpot on the stovetop and warm it on medium heat until tiny bubbles form. The filling is a traditional custard and it’s so good! If you’ve never made custard before, you might be surprised to find out how easy it is to make. You will need to roll out “scraps” to make the rest.Īdd the dough circles to muffins tins and set them aside.īefore starting this step, preheat the oven to 400 degrees F. Using a 3-4″ diameter glass, cut out your pie dough circles repeat until they are all cut out. Sprinkle some flour onto a clean working area, and unwrap your pie dough. If you’re following the serving size in this recipe of 30 tarts, you’ll need 3 rolls of the premade dough. To save time and for simplicity’s sake, the crust we used in this recipe is refrigerated store-bought pie dough.
If you have multiple muffin pans, use them to save time and make more tarts per batch. Spray muffin pan(s) with nonstick spray to prevent the tarts from sticking. TIP: An ice cream scoop is also recommended to make the task of adding custard to the tart crusts much easier. You’ll also need a 3-4 inch diameter circle cookie cutter or glass to cut out the pie crust circles that will fit into the muffin pan. To make this recipe, you’ll need a muffin pan, a hand mixer (the Braun MultiQuick 5 Vario Hand Blender works awesome), a large bowl, stockpot, measuring cups, and measuring spoons. You could be loading a batch of these into the oven in minutes. Plus, it uses muffin tins instead of tart cups to make the whole process faster and easier! This recipe makes 30 tarts so it’s great for parties or large gatherings. Once baked in the oven, these tarts are perfect for any occasion! The crust can be made from either pie dough or puff pastry, and the filling consists of eggs, milk, sugar, vanilla extract, and nutmeg. Naturally, when I made a batch of Egg Custard Tarts, they couldn’t get enough!Ī custard tart is a quintessential dessert that is easy to make and tastes delicious. Classic Egg Custard Pie is one of my favorite desserts! It’s one of the few foods I cook that all three of our kids absolutely love.
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