Remove milk from heat, and gradually add to the egg mixture, stirring constantly with a whisk. Refrigerate for 1 hour. Cook milk in a large, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Mini Custard Tarts – A British Classic! To serve, sprinkle lightly with icing sugar and enjoy with double cream and/or custard. Roll out the pastry on a lightly floured bench until 3mm thick and line 6 10cm loose bottomed tart tins and trim the excess. These small tarts are made with a shortcrust pastry case which is filled with egg custard and sprinkled with nutmeg before baking and are an absolute classic here in the UK! In my (humble) opinion, these Mini Custard Tarts are best eaten once completely cooled or even chilled from the fridge. Our new contributing editor Edd Kimber, of The Boy Who Bakes and winner of the first season of The Great British Bake Off, shares his In 1399, the coronation banquet prepared for Henry IV included a medieval version of the After 20 minutes of cooling in the tin, transfer the tart to a rack to cool completely.

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