Flaky, buttery pastry filled with smooth, creamy custard — these Aussie-Style Custard Tarts are a timeless favourite. Sprinkled with a dash of nutmeg on top, they’re perfect for afternoon tea, school lunches, or just a sweet bite after dinner.
Ingredients:
For pastry (або використовуй готове листкове):
- 1¼ cups plain flour
- 100g cold butter, cubed
- 1–2 tablespoons cold water
For custard:
- 2 cups milk
- ¼ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Ground nutmeg (for topping)
Instructions:
- Preheat oven to 180°C (355°F). Roll out pastry and line muffin tin cups. Prick bases.
- Blind bake for 10 mins with weights, then 5 mins uncovered.
- For custard: heat milk gently (do not boil).
- Whisk eggs, sugar, vanilla. Slowly add warm milk while whisking.
- Pour custard into pastry shells. Sprinkle nutmeg.
- Bake for 20–25 mins until set and slightly golden. Cool before serving.
