These individual custard tarts are simple vanilla bean infused custards, topped with the obligatory nutmeg. It's nothing fancy, but it's a delicious classic.
Dad's often draw the short straw. Particularly when it comes to Father's day.
The default gifts of socks and jocks isn't particularly exciting, yet it's what many Dad's receive on the day on which we are supposed to celebrate and acknowledge fathers for all that they do.
It's certainly easier selecting a gift for mothers. There's perfume, body products, day spa vouchers and cookbooks to choose from. Flowers are always a welcome option too. But Dad's, well, they are infinitely more difficult to buy for.
I can't remember ever giving socks and underwear to my Dad for Father's day. Thankfully my Dad loves to read, so there were always plenty of books from his favourite authors, Bryce Courtney and Wilbur Smith, to choose from.
In recent years he's taken up cycling, cycling around 50 kilometers a day, sometimes much more. Dad is so passionate about cycling that when he's not on it he can be found on his iPad scouring eBay for cycling gear or parts for his bike, or reading books on the best ways to train.
Being a passionate cyclist Dad eats very healthily, however he does have a sweet tooth too. Just like me! And one of his favourite sweet treats is a custard tart from the local bakery, which Mum buys for him now and again.
So for Father's day I thought I'd share Dad's favourite treat - individual custard tarts.
While I can't share one with Dad in person, given the thousands of kilometers between us, I know he's a reader, and will more than likely ask Mum to make them for him. Sorry Mum!
Here I've gone for a vanilla bean infused custard, topped with the obligatory nutmeg. It's nothing fancy, but it's a delicious classic.
And it's one I've just discovered is a favorite of my husband too as he devoured one, still warm, just out of the oven, and admitted, between mouthfuls, he'd happily eat all 6!
Happy Father's day Dad to all the Dad's out there!
If you love these individual custard tarts, be sure to check out these other delicious recipes:
📖 Recipe
Ingredients
- PASTRY:
- 150 g plain flour, (1 ¼ cups)
- 100 g unsalted butter, cold and cut into cubes (3 ½ oz)
- 30 g brown sugar, (2 tbs)
- 1 egg yolk
- 1 tbs ice cold water
- CUSTARD:
- 250 mls cream, (1 cup)
- 1 vanilla bean, split and seeds scraped
- 3 egg yolks
- 30 g caster sugar, (2 tbs)
- nutmeg
Instructions
- To make the pastry place the flour, sugar and butter in the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and pulse to combine. With the food processor running drizzle in the cold water. Pulse until the mixture comes together. Wrap the pastry in plastic wrap and refrigerate for 1 hour.
- Roll out the pastry on a lightly floured bench until 3mm thick and line 6 10cm loose bottomed tart tins and trim the excess. Refrigerate for 1 hour.
- Preheat the oven to 180 celsius (350 Fahrenheit) and line each tart with foil and fill with baking weights or beans and bake for 15 minutes. Remove the foil and weights and bake for a further 5 minutes, or until golden. Cool completely.
- Place the cream in a saucepan and bring to a boil and remove from the heat. Add the vanilla seeds and bean and leave to infuse for at least 1 hour (or even overnight in the refrigerator).
- Heat the oven to 120 celsius (250 Fahrenheit) and remove the vanilla pod and add the egg yolks and sugar and whisk to combine. Strain the mixture through a fine mesh sieve and fill each tart base. Bake for 20 minutes or until just cooked. Dust with nutmeg and set aside to cool.
Claire @ Claire K Creations says
They may be simple but you make them look super fancy!
Louisa says
Oh you make these look so fantastic! I haven't had a custard tart in YEARS but now I want one desperately.
Maureen | Orgasmic Chef says
I really like custard tarts and so did my dad. I'll make these in his honour. And in your honour I* put a u in that word. 🙂
Laura (Tutti Dolci) says
Gorgeous little tarts, a perfect way to celebrate Father's Day!
The Narrowboat Baker says
Doesn't get much better than a custard tart!
Kiran @ KiranTarun.com says
Oh so yummy! I love custard and tarts. This is definitely a match in food heaven 🙂
Luz San Gil says
What is mls cream? Is this a type error? Would like to to try your recipe but can't figure out what kind of cream you used. Is there an equivalent that can be used? Example: heavy cream or whole milk?
Nicole @ Delicious Everyday says
My apologies. I've recently converted to a new recipe system and I hadn't finished reviewing the conversion of my older recipes. It should read 250mls of cream or 1 cup or whipping cream. I've updated the recipes now. 🙂 I hope you enjoy them!
Sandi says
These are the best custard tarts ever. Just like bakery ones. 😀😀😀😀😀😀😀
Nicole says
So glad you liked them!
Elizabeth Hart says
Can you use vanilla extract instead of vanilla bean please.
Nicole says
Yes, I think that would work just fine. A good rule of thumb is to use 1 teaspoon of vanilla extract to replace 1 vanilla bean.
Nadia says
Hi, Would I be able to freeze them? They would be a great add to my Christmas Sweets!
Nicole says
Custard generally doesn't freeze very well. If you do try, please let me know how it turns out!
Steve says
I love these custard tarts - they remind me of afternoon tea at my grandma's when we would always have excellent custard tarts from her local bakers. Regarding the above commenrt about freezing - it's true custards don't freeze well but you can always freeze blind-baked pastry cases thus making freshly baked custard tarts a very simple and quick job on the day you need them.
Lydia says
I never (neverrrr) write comments- mainly out of laziness- but I had to for these beauties! I am a keen baker (I didn’t say good but keen yes!) and have been searching for an easy yet authentic custard tart. I’ve gone from weird pastry to scrambled egg type mix but this recipe was different- easy yet delicious!!! I made them in a muffin tray as don’t have the moulds you do so got 9 instead.Taking them to an afternoon tea party tomorrow….if they survive that long. Love from the UKL