Caramel custard tarts

Yummy Caramel custard tarts Recipe

These stylish tartlets are ready in a jiffy thanks to few easy short-cuts.
Caramel custard tarts
Prep Time : 0:40 | Cook Time : 0:45 | Total Time : 1:25 | Serving : 12 person.


  • 1 quantity Basic sweet shortcrust pastry (see related recipe) or 3 sheets frozen ready-rolled shortcrust pastry, partially thawed

  • 2 eggs, lightly beaten

  • 1/2 cup milk

  • 1/2 cup pouring cream

  • 1/4 cup caster sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 cup Nestle Top’n’Fill Caramel (see note)

  • ground nutmeg, to serve


  • Step 1

    Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity muffin pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 10cm round cutter, cut 12 rounds from pastry. Press pastry rounds into muffin holes. Refrigerate for 10 minutes.

  • Step 2

    Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.

  • Step 3

    Combine eggs, milk, cream, caster sugar and vanilla in a jug. Spoon 1 teaspoon of caramel into each pastry case. Spoon over egg mixture.

  • Step 4

    Bake tarts for 20 to 25 minutes or until just set (do not overcook, or caramel will bubble over). Dust with nutmeg. Allow to cool. Serve.

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