Make the pastry as in my Traditional Egg Custard Tart recipe. Or alternatively, use half the quantity of my Rich, Sweet, Shortcrust pastry.
Instead of using a flan tin or cake tin, use a tray of 12 patty tins or shells, the kind of tin that you would make little cakes or mince pies in.
- Grease each well in your tin.
- Set the oven to hot, Gas Mark 7, 425 f, 220 c, 200 fan.
- Roll out the pastry as before, but this time cut it into circles with a pastry cutter of the appropriate size for the sections in your tin.
- Line each one with a pastry circle, making sure that they sit in evenly and snugly without being stretched. (Please see my Glossary Section on making and rolling out pastry for more detailed information).
- Chill your tin of pastry in the fridge.
- Now make the custard as in my recipe for egg custard tart.
- Take your pastry from the fridge and stand the tin on a baking sheet with raised edges to prevent it from sliding off as you lift it.
- fill each little pastry case almost to the top with the custard. If you feel confident you can pour it in straight from the jug, or alternatively use a tablespoon.
- Put a tiny pinch of nutmeg on the top of each one.
- Carefully transfer it to the pre-heated oven.
- Bake for 15 to 20 minutes or until the custard is set.
Egg custard tart is nice eaten either hot or cold.