Custard Tarts

Servings

12

Prep

20 min

Cook

30 min

Vote

Ingredients

Custard Tarts
Print Recipe
Servings Prep Time
12 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
30 minutes
Custard Tarts
Print Recipe
Servings Prep Time
12 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  2. Roll out pastry and line patty cases
  3. Gentle heat the milk, while beating the eggs in a medium sized mixing bowl. When the milk is hot pour over the eggs, stirring constantly.
  4. return the mixture to the pan and hear genrly, never allowing the mixture to boil, otherwise it will curdle.
  5. add the vanilla extract
  6. when the mixture has thickened, pour into each of the cases. Sprinkle some nutmeg over the each.
  7. Bake in a slow oven until firm.
Recipe Notes

This recipe is part of the Wartime recipe collection.  The original recipes were published within The Kitchen Front (122 Wartime recipes broadcast by Frederick Grisewood, Mable Constandurous and others, specially selected by the Ministry of Food.  My copy was originally published in 1942 and cost 6D.

Share this Recipe
0 0 100 0