Caramel Custard Tarts

These stylish tartlets are ready in a jiffy thanks to few easy short-cuts.

The ingredient of Caramel Custard Tarts

• 1 quantity basic sweet shortcrust pastry see related recipe or 3 sheets frozen ready rolled shortcrust pastry partially thawed
• 2 eggs lightly beaten
• 1 2 cup milk
• 1 2 cup pouring cream
• 1 4 cup caster sugar
• 1 2 tsp vanilla extract
• 1 2 cup nestle topnfill caramel see note
• pitch nutmeg to service

The Instruction of caramel custard tarts

• preheat oven to 180u00b0c lightly grease a 12 hole 1 3 cup talent muffin pan roll out pastry along with 2 sheets of baking paper until 3mm thick using a 10cm round cutter cut 12 rounds from pastry press pastry rounds into muffin holes refrigerate for 10 minutes
• line pastry cases once baking paper fill with ceramic pie weights or uncooked rice bake for 10 minutes remove weights and paper bake for a further 5 to 10 minutes or until pastry is golden succeed to to cool
• adjoin eggs milk cream caster sugar and vanilla in a jug spoon 1 teaspoon of caramel into each pastry case spoon greater than egg mixture
• bake tarts for 20 to 25 minutes or until just set do not overcook or caramel will bubble over dust past nutmeg agree to cool serve

Nutritions of Caramel Custard Tarts

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