Looking for a gourmet-feeling and tasting dessert treat that doesn’t include all the effort? These mini custard tarts are the perfect choice!

With just a handful of ingredients and a super simple recipe, these custard tarts are easy to master, despite everything down to the pastry casing being made from scratch. Serve them up to family and friends and wait for the praise to rush in!

Ingredients

• 1 1/2 cups (225g) plain flour
• 2 tablespoons icing sugar mixture
• 125g butter, chilled
• 2-3 tablespoons water
• 3 eggs
• 2 teaspoons vanilla essence
• 1/4 cup (60g) caster sugar
• 1 1/4 cups (310ml) milk, warmed
• ground nutmeg, to sprinkle

Method

1. Process 1 1/2 cups (225g) plain flour, 2 tablespoons icing sugar mixture and 125g butter, chilled and cubed in a food processor until fine crumbs form. Add 2-3 tablespoons water and process until soft dough forms. Roll into a ball, divide into 6 portions.
2. Roll out each portion to 3-4mm thick, to line six 3cm deep, 8cm (base measurement) round fluted tart tins with removable bases. Put on a baking tray and refrigerate for 15 minutes. Preheat oven to 200°C. Line the pastry cases with baking paper and fill with rice. Bake for 15 minutes. Remove paper and rice. Bake for 15 minutes.
3. Reduce oven temperature to 180°C. Combine 3 eggs, 2 teaspoons vanilla essence, 1/4 cup (60g) caster sugar and 1 1/4 cups (310ml) milk, warmed. Pour into cases and sprinkle with ground nutmeg. Bake for 20-25 minutes or until just set.