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Classic Gluten Free Custard Tarts

The perfect mix of melt-in-your mouth shortcrust pastry and glorious baked vanilla custard. These classic custard tarts are just like the bakery-style you remember so well!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Servings: 6 small pies

Ingredients

  • 1 Batch Gluten Free Shortcrust Pastry *see notes below for link to recipe
  • 3 Eggs
  • 300 ml Full Cream Milk
  • 1 Tbsp Vanilla Extract
  • 2 Tbsp Caster Sugar
  • Sprinkle Ground Nutmeg

Instructions

  • Preheat your oven to 180 Degrees Celsius and thoroughly grease the sides and base of 6 small fluted pie tins with removable bases (approx 9cm base measurement.) Whip up 1 batch of my Sweet and Simple Gluten Free Shortcrust Pastry (see below for recipe) and blind bake as per instructions, set aside.
  • In a large heat proof bowl place the milk. Microwave for 30 seconds - 1 minute or until milk is just warmed through.
  • In another bowl, whisk the eggs, sugar and vanilla extract together. Then slowly add the warmed milk, whisking the entire time.
  • To make baking easier, please the pastry shells (still in their tins) onto a large oven tray together. Then gently pour the custard mixture into the still warm pastry shells and place into the oven carefully.
  • Bake for 15-20 minutes or until custard has just started to set. To test this give the tray a little jiggle, if the custard shows a little liquid movement still it's not quite ready.
  • Once baked, remove from the oven and allow to stand in their tins for 5 minutes before separating carefully. Sprinkle generously with ground nutmeg! Enjoy warm from the oven or allow to cool completely, either are glorious. Though served with a dollop of vanilla ice cream takes them to the next level!
  • They will store for up to a week in an airtight container.... if they last that long!