Baked Caramel Custard Tarts

These are divine, they are smooth yummy custard on the inside and a delicious crunch on the outside. You have to make these, and try them for yourself before the kids get home from school!

 

serves
6
time needed
prep cook
ingredients
7
difficulty
Medium
rating (click to rate)
2.2 based on 5 ratings, click to rate

Ingredients

  • 6 Pastry Cases mini tart cases
  • 3 large Egg Yolks
  • 4 tbsp Sugar
  • 6 tbsp Milk
  • 125 ml Cream
  • 1 tbsp Brown Sugar
  • 2 tsp Cinnamon

Method

  1. Preheat oven to 180 degrees.
  2. Mix egg yolks and sugar together in bowl.
  3. Heat milk and cream in saucepan over medium heat until just before boil.
  4. Strain milk onto egg mix & whisk constantly until blended.
  5. Pour into tart cases until full, sprinkle with cinnamon and brown sugar.
  6. Bake in oven for 20 minutes.

Notes

Recipe Hints and Tips:

  •  Baked Caramel Custard Tarts are not suitable for freezing. Keep refrigerated in an airtight container for up to 4 days.

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