Old Fashioned Egg Custard Tarts

Ingredients

• For the pastry:
• 1 ½ cups (180g) all-purpose/plain flour
• ¼ teaspoon salt
• 8 tablespoons (120g) unsalted butter, cold
• 2 tablespoons (25g) granulated/caster sugar
• 1 large egg
• For the custard:
• 1 ½ cups (350 ml) whole/full fat milk
• 6 large egg yolks
• ¼ cup (45 grams) granulated/caster sugar
• 1 teaspoon grated nutmeg
• 4 tablespoons butter, softened
• ¼ teaspoon pure vanilla extract (optional)

Instructions

1. For the pastry: To a mixing bowl, add the flour, salt and butter. Rub the butter between your fingers, incorporating the dough until it resembles fine breadcrumbs. Stir in the sugar, egg and 2 teaspoons water. Mix until the dough comes together and holds together, you may need a little more water. Wrap in plastic wrap and refrigerator for 30 minutes.
2. Preheat oven to 400°F/200°C.
3. For the custard:
4. Add the milk to a saucepan over medium heat. Just heat until it starts to lightly simmer, do not boil. Turn off the heat.
5. To a mixing bowl, vigorously whisk (or use a hand blender) the egg yolks and sugar until pale and bubbly. Remove the milk from the heat and very slowly drizzle into the egg yolks while whisking. Whisk in the vanilla if using. Transfer the mix to a container with a spout.
6. Rub softened butter inside 12, 2 ¾" (7cm) fluted tart molds and place onto a large baking sheet.
7. When the dough is chilled, roll out to a thickness of ? inch (3mm) on a floured surface. Use a round, fluted cookie cutter and cut circles. Place each circle in the molds and press to fit. Carefully fill each tart shell with the custard and add a light sprinkling of grated nutmeg over each.
8. Bake for 10-15 minutes, then turn the temperature down to 350°F/180°C for further 10 minutes. Keep an eye on them the first 10 minutes. You will see the filling start to rise, if it starts to rise up too much, turn down the heat. If not, they will rise too much and the custard will deflate and sink when cooled.
9. If baking 1 large tart, bake at 400°F/200°C for 20 minutes then turn the oven down to 350°F/176°C (if you see it browning too soon, turn it down sooner) then bake for a further 10 minutes until the pasty is browned and the custard is set but will still have a slight wobble in the center. This will firm when it is cool. Times are estimated and will depend on your oven.
10. Remove from the oven and cool on a rack.