Coffee Milk Custard Tarts | Kitchen Recipes
Ingredients
Pastry:
1 1/2 cups plain flour
1/3 cup icing sugar mixture
125g butter, chilled, chopped
1/2 teaspoon vanilla extract
1 egg yolk
Coffee Custard:
3 eggs
2 teaspoons vanilla extract
1/3 cup caster sugar
2 3/4 cups Lewis Road Creamery Coffee Milk, warmed
Suggested Variables
Grated Chocolate or any other toppings you may like!
Method
Pastry:
Grease six 3.5cm-deep, 7.5cm round (base) pie tins. Blend flour, icing sugar and butter until mixture resembles fine breadcrumbs. Add vanilla and egg yolk. Process until dough just comes together. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 200°C/180°C fan-forced. Place baking tray in oven. Divide dough into 6. Roll each between 2 sheets baking paper until 3mm-thick. Line tins with pastry. Line pastry with baking paper. Fill with pie weights or uncooked rice. Place on hot baking tray. Bake for 10 minutes. Remove weights and paper. Bake for 5 minutes or until pastry turns golden. Cool completely
Coffee Custard:
Reduce oven to 160°C/140°C fan-forced. Whisk eggs, vanilla, sugar and milk together. Pour into pastry. Sprinkle with nutmeg. Bake for 35 minutes or until just set. Cool completely. Serve.
