With buttery pastry and a creamy filling, it’s no wonder this dish has become a classic.
SERVES: 6
PREP TIME: 25 min
COOK TIME: 35 min
READY TIME: 1 hour
CALORIES: 285 (per serving)
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INGREDIENTS
- 1 quantity or 250g (8 oz) sweet shortcrust pastry
FILLING:
- 2 cups (16 fl oz) milk
- 1 vanilla bean
- 6 eggs
- 4 tablespoons sugar
- Freshly grated nutmeg
INSTRUCTIONS
1 Roll out pastry on a lightly floured surface until it’s 3 mm (1/8/inch) thick. Place pastry in 6 small pie dishes and refrigerate for 30 minutes.
2 Prick base of pastry and line with baking paper. Fill the paper with baking weights or rice. Bake at 180°C (350°F) for 5 minutes. Remove weights and paper and cook pastry for a further 5 minutes.
3 To make filling, place milk and vanilla bean in a saucepan over low heat for 5 minutes.
4 Allow milk to stand and cool. Remove vanilla bean. Gently whisk eggs and sugar. Add milk and combine.
5 Pour filling into pastry cases, top with grated nutmeg and bake at 140°C (275°F) for 20 minutes or until filling is just set. Allow tarts to cool before serving.
NUTRITION FACTS
Calories: 285.9 Kcal
Total Fat: 14.0 g
Carbs: 34.0 g
Protein: 6.0 g
Cholesterol: 198 mg
Sodium: 129 mg
TIPS
- These tarts are best eaten on the day they’re made, as the pastry will soften over time.