Egg Custard Tarts

I find it so strange how a set of eyes can bring anything to life. An egg custard may not be the first thing that springs to mind when you want to bake with kids but they are delicious and if you decide to minion-ise them the kids will love you for it.

If you’re new to the cooking with kids lark I’d describe this as an intermediate level. The pastry making and decorating are brilliant for little ones but the custard is a grown up job (or one for older kids) so you’ll need to feel comfortable that your little chef will chill with some extra pastry and cutters or splash about at the sink whilst you crack on with it.

You will need a 12 hole muffin tray (greased) a saucepan and a jug.

Ingredients

For the pastry

  • 300g (10oz) plain flour
  • 150g (5oz) butter
  • 30g (1oz) caster sugar
  • Few tablespoons of cold water

For the custard filling

  • 5 egg yolks
  • Tablespoon of cornflour
  • 4 tablespoons caster sugar
  • 500ml (17 fluid oz) whole milk
  • 1 tsp vanilla extract or paste

To decorate (optional)

  • Edible eyes
  • 100g (3.5oz) Dark chocolate

Preheat oven to 160Β°C or Gas Mark 3

In a large bowl rub the butter into the flour until the mixture is crumbly. If your butter is fridge-solid it’s worth grating this into the flour, this will mean that your toddler thinks it’s cheese so you can enjoy the look of confusion on their little face when they eat some…

Stir in your caster sugar and gradually add the water a spoonful at a time, mixing well in between, until you have a firm dough .

Roll out the dough and using a large round cutter (or pint glass) Cut circles into the dough.


Press these gently into each hole of the muffin tray.

In a saucepan set on low, gently heat the milk and vanilla until nearly boiling.

In the meantime whisk your egg yolks, cornflour and sugar together in a large jug.

When your milk is hot hot hot (but not bubbling) steadily pour onto the egg yolk mixture whilst whisking until the liquid is combined.

Gently pour the custard mixture into each pastry case. You can fill these quite near the top and you shouldn’t have any overspill.

Bake for 20 minutes or until the pastry in golden brown.

Allow to cool slightly in the tin before removing.

If you want to minion up your tarts;

Melt the dark chocolate by popping in a microwave safe bowl and microwave using short bursts of 15 seconds, stirring well in between.

Pop into a piping bag and snip the end. Piped a thick line across each tart for goggle straps and semi-circles or Os for mouths.

Pop on the eyes and allow chocolate to set before serving.

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