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Caramel custard tarts

  • 0:40 Prep
  • 0:45 Cook
  • Makes 12
  • Advanced


  • 1 quantity Basic sweet shortcrust pastry (see related recipe) or 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup pouring cream
  • 1/4 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Nestle Top'n'Fill Caramel (see note)
  • ground nutmeg, to serve


  • 1
    Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity muffin pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 10cm round cutter, cut 12 rounds from pastry. Press pastry rounds into muffin holes. Refrigerate for 10 minutes.
  • 2
    Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.
  • 3
    Combine eggs, milk, cream, caster sugar and vanilla in a jug. Spoon 1 teaspoon of caramel into each pastry case. Spoon over egg mixture.
  • 4
    Bake tarts for 20 to 25 minutes or until just set (do not overcook, or caramel will bubble over). Dust with nutmeg. Allow to cool. Serve.

Source: taste.com.au


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