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.

  1. Grease each well in your tin.
  2. Set the oven to hot, Gas Mark 7, 425 f, 220 c, 200 fan.
  3. 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.
  4. 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).
  5. Chill your tin of pastry in the fridge.
  6. Now make the custard as in my recipe for egg custard tart.
  7. 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.
  8. 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.
  9. Put a tiny pinch of nutmeg on the top of each one.
  10. Carefully transfer it to the pre-heated oven.
  11. Bake for 15 to 20 minutes or until the custard is set.

Egg custard tart is nice eaten either hot or cold.