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Sweet custard tarts

Recipe from: 6/19/2002 12:00:00 AM
Ingredients 7
Servings 8


  • 250 g readymade shortcrust or puff pastry
  • 6 eggs
  • 60 ml sugar
  • 2 ml lemon zest
  • 500 ml cream
  • a little nutmeg, freshly grated


Preheat oven to 180 °C.
Roll out pastry on a floured board.
Cut out circles big enough to fit a large greased muffin pan; leave a little to overlap the sides slightly.
Refrigerate for 30 minutes; this prevents the pastry from shrinking.
Prick the base of the tartlets with a fork and line with baking paper and fill with beans or rice.
Bake for 5 minutes.
Remove paper and rice, and bake for another 5 minutes, after turning oven down to 140 °C.
Whisk eggs, sugar and lemon zest.
Add cream.
Pour filling into pastry cases and sprinkle with nutmeg.
Bake for 20 minutes or until filling is just set.
Allow to cool before serving with a tot of coffee liqueur.

Read more on: bake  |  dairy


Pasta e Piselli

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