Nothing beats an old fashioned Custard Tart. These ones taste exactly like the old cake shop ones

• Prep 15m
• Cook 50m
• Makes 6

Recipe by Taste​

Ingredients

• 1 1/2 cups plain flour
• 1/3 cup icing sugar mixture
• 125g butter, chilled, chopped
• 1/2 tsp vanilla extract
• 1 egg yolk

• Filling​

• 3 eggs
• 2 tsp vanilla extract
• 1/3 cup caster sugar
• 2 3/4 cups milk, warmed
• Pinch nutmeg

METHOD

Step 1
Grease six 3.5cm-deep, 7.5cm round (base) pie tins. Process flour, icing sugar and butter until mixture resembles fine breadcrumbs. Add vanilla and egg yolk. Process until dough just comes together. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes

Step 2
Preheat oven to 200°C/180°C fan-forced. Place baking tray in oven. Divide dough into 6. Roll each between 2 sheets baking paper until 3mm-thick. Line tins with pastry. Line pastry with baking paper. Fill with pie weights or uncooked rice. Place on hot baking tray. Bake for 10 minutes. Remove weights and paper. Bake for 5 minutes or until pastry turns golden. Cool completely

Step 3
Make Filling: Reduce oven to 160°C/140°C fan-forced. Whisk eggs, vanilla, sugar and milk together. Pour into pastry. Sprinkle with nutmeg. Bake for 35 minutes or until just set. Cool completely. Serve.

 

[Luckyus]

They lokk very tasty, alhough I had one for more ears than I care to Remember, duing in part to every second or third dessert was custard>

 

[Ezzy]

I enjoyed these in my younger days with a bit of cream. Haven't seen them in shops for years.
Those in the photo look just like those l enjoyed then. Thankyou Suzanne rose.