Nutmeg and Rosemary Custard Tarts

How to make Nutmeg and Rosemary Custard Tarts Recipe - When I was growing up, we used to regularly bake traditional English custard tarts, so they bring back lovely memories for me. I would break one on purpose so I could eat it! I have added a sprig of rosemary for a perfume scent – a lovely touch that makes a welcome change from boring old vanilla essence.

MAKES 8 × 10CM INDIVIDUAL TARTS

PASTRY:
1 quantity of Basic Short Pastry or Basic Sweet Pastry

NUTMEG AND ROSEMARY CUSTARD:
600ml full cream milk
1 large sprig fresh rosemary
6 egg yolks
75g caster sugar
1 whole nutmeg

TO SERVE:
icing sugar, for dusting (optional)
8 tips of rosemary (optional)

Method:
Make pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry until slightly larger than the tart tins being used, ensuring pastry is 3–4mm thick. Line the tart tins, ensuring that the pastry is well tucked into the contours and the edges are trimmed. Put these on a baking tray and chill for 30 minutes.

To make custard, put milk and rosemary sprig into a saucepan and heat until lukewarm. Put egg yolks and sugar into a bowl and beat until pale and creamy. Pour warmed milk onto the yolks and stir well – do not whisk or you will get bubbles. Strain into a jug and pour carefully into tart cases. Grate fresh nutmeg liberally over surface of each tart.

Bake in a preheated 200°C oven for 10 minutes, then lower heat to 170°C and bake until filling is just set and pastry is just starting to turn a golden colour, about another 10 minutes. Don’t over-bake as the custard should be a bit wobbly when the tartlets come out of the oven. The egg custard will continue to cook as it cools.

When tartlets are cooled, remove from tins and let cool completely on a rack. Lightly dust with icing sugar around the pastry edges, if desired, and place a small tip of rosemary on top of each. Serve at room temperature.

Nutmeg and Rosemary Custard Tarts