Four vanilla custard tarts on a wooden table. One is on a wooden chopping board, cut in half to show the inside, with the knife lying to the right hand side beside it.

GILL MELLER’S VANILLA CUSTARD TARTS

Tried, tested, timeless and tricky to top! A delicate little custard tart is such a joy, particularly with a cup of good coffee for 11’s. You can make the custard in advance and keep it in the fridge until you’re ready to roll out the pastry and bake.

Makes 12 tartlets

INGREDIENTS

320g sheet of all butter puff pastry

 

For the custard

200ml whole milk 

300ml double cream 

50g caster sugar 

1 juicy vanilla pod

1 tbls of corn flour

6 large egg yolks

METHOD

  1. Pour the milk and cream into a pan. Split the vanilla pod and carefully scrape out the seeds. Add the seeds and the pod to the milk and set over a medium heat. Bring the milk and cream to the boil.

 

  1. Meanwhile, whisk the egg yolks, sugar, and corn flour together in a large mixing bowl. Pour over the hot cream and milk and whisk well. Pour the mixture back into a clean heavy based pan and set it over a medium/low heat.

 

  1. Cook the custard, stirring regularly, until it’s beginning to thicken. Don’t let it get too hot. Pass the custard through a fine sieve into a bowl, cover and set aside to cool, then refrigerate.

 

  1. Heat the oven to 220.c fan. Grease the tartlet tray then chill. On a lightly floured surface, roll out the pastry until it is about 2mm thick. It wants to be nice and thin.

 

  1. Use a pastry cutter to cut rounds from the pastry that fit snugly into the prepared cups in the tin. Cut enough rounds to line the tins.

 

  1. When the oven is up to temperature, use a jug to pour the custard into each pastry shell, coming 2/3rds of the way up the sides. When they’re all full, carefully place the tray in the oven and bake for 15 – 20 minutes or until the pastry is golden brown and the custard is just set.

 

  1. Remove and allow to cool before serving.
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