Silky Custard Tarts
Buttery pastry cradles a rich, vanilla-scented custard that bakes to a perfect caramelized finish.
Story
These individual tarts balance crisp, golden shells against a velvety filling. The secret lies in gentle heat—warming the dairy before marrying it with yolks creates that signature silky texture without curdling. A final pass through a sieve guarantees the custard pours like liquid silk.
Ingredients
whole milk
200ml
granulated sugar
30g
large egg yolks
2
heavy cream
100ml
sweetened condensed milk
30ml
pre-baked tart shells
6 to 8
Instructions
1
Temper the base
Heat milk in a small saucepan over medium heat until steam rises. Remove from heat and stir in sugar until fully dissolved. In a separate bowl, whisk egg yolks until smooth. Gradually pour the warm milk into the yolks, whisking constantly to prevent cooking the eggs.
2
Enrich and strain
Stir heavy cream and condensed milk into the custard until completely blended. Pour the mixture through a fine-mesh sieve into a clean bowl, pressing gently to remove any foam or egg solids. This step ensures a perfectly smooth filling.
3
Fill and bake
Preheat oven to 180°C (350°F). Arrange tart shells on a baking sheet. Carefully ladle the strained custard into each shell, filling them about three-quarters full to allow for expansion. Bake for 18 to 20 minutes, until the edges are set and the tops develop light golden-brown spots.
4
Cool and serve
Remove from oven and let the tarts rest in the pan for 5 minutes; the centers will continue to firm up as they cool. Transfer to a wire rack or serve warm. For extra warmth, dust lightly with cinnamon or nutmeg before serving.
