Egg custard tarts

These moreish little tarts are widely eaten in Britain and there are variations around the world. They never disappoint and make for the perfect finish to your day.

Makes 12

small muffinsized tarts

For the sweet pastry *

165g plain flour, plus extra for dusting 25g ground almonds

120g chilled unsalted butter, cubed 55g caster sugar

1 freerange egg

Custard filling

700ml fullfat milk 7 freerange egg yolks 90g caster sugar freshly ground nutmeg

Method

To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.

Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.

Tip the dough on to a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.

Heat the oven to 190degC.

Roll out the sweet pastry on a lightly floured work surface.

Using an 11cm fluted cutter, cut out 12

discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.

Custard filling

Warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy.

Pour the milk on to the egg yolk mixture and stir well, creating little bubbles.

Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.

Sprinkle a small pinch of ground nutmeg into the middle of each tart.

Bake the tarts in the oven for about 20 minutes — you may need to turn the temperature down to 180degC for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much you have overcooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen, chill instantly in the fridge.

Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having overcooked the custard filling.

* You can buy premade sweet pastry.