I’m so excited to share one of my favourite recipes of the year so far. I used to love visiting the bakery (my first part-time job was actually working in one for more than 5 years!) or browsing the bakery sections of a supermarket, and I kind of just forgot about so many delicious baked products there are. So while I was browsing the extensive selection at Sainsbury’s (sadly not for myself), I spotted a baked good I’d completely forgotten existed… Yes, I’m talking about CUSTARD TARTS. I used to love the texture, the flavour, the depth of custard and I honestly didn’t think I’d be able to make anything that would even slightly resemble them. However, after a few baking attempts I’m pleased to say I have come up with a recipe that tastes exactly how I remember them and fortunately is very easy to make! It’s also lactose free so it’s suitable for the low FODMAP diet.
I’ve actually made gluten free pastry a few times now and I’ve found shortcrust to be the easiest to work with. You may have previously made my Squash, Spinach and Goat’s Cheese Pie or my Festive Mince Pies, so you’ll be familiar with my recipe. If you follow the instructions below you will be able to make 24 custard tarts, to reduce the number simply half the quantities (though I should make you aware that they are pretty bitesize and moreish!)
- 350 g Plain gluten free flour
- 1 tsp Xanthan gum
- 170 g Butter
- 1 Egg
- 25 g Caster sugar
For the custard filling
- 500 ml Lactose-free milk
- 5 Egg yolks
- 60 g Caster sugar
- First, make your pastry. Put the dry ingredients into a bowl (flour, xanthan gum, sugar) and add the butter.
- Rub the ingredients between your thumb and fingers to create fine crumbs (almost like breadcrumbs).
- Then, add the wet ingredients (egg) and knead into a soft dough. If the mixture seems a little dry, add a little water until you are happy with the consistency.
- Place in the fridge for approximately 30 minutes.
- Preheat the oven to Gas Mark 6 or 200 degrees.
- Roll out onto a floured surface (I often use cling film or baking paper instead if I don’t have a pastry mat to hand), until approximately 5mm thick, and begin cutting circular, crimped shapes.
- Grease a muffin tin with butter then place the pastry cases into the tin. Press down gently on the pastry to ensure it touches the base of the tin (and to create a little depth for the custard).
- In a saucepan, gently warm the milk.
- In a separate bowl, stir together egg yolks and sugar until smooth.
- Add the warm milk to the egg yolk mixture. Gently pour this custard mixture into the pastry cases until they are almost full. Sprinkle each tart with nutmeg and bake for 25 minutes (10 minutes into baking, turn the oven temperature down to Gas Mark 4 or 180 degrees).
- Place on a wire rack to cool. Repeat with the remaining pastry and custard mix until you have made 24 tarts.
I hope you enjoy these as much as I did, I’ve actually lost count of how many I’ve eaten while writing this, but I can honestly say I love them. They could definitely be a little neater, however I do love a rustic, homemade bake.
I’d love to hear what you think of these, leave me a comment or let me know over on Instagram.