Part of:
High Tea
Ingredients:
- 2 cups whole milk
- 3 eggs
- 3/4 cup white sugar
- 21 oz pie crust
- 1 egg white
- 1 tsp vanilla extract
- 1/2 tsp nutmeg {
Instructions:
- Preheat oven to 400°F.
- Spray muffin tin(s) with nonstick spray.
- Sprinkle some flour on a clean working area, unwrap your pie dough, and place it flat on the floured surface.
- Add the milk to a small stockpot and warm until tiny bubbles form- do not bring it to a boil.
- Using a 3-4" diameter glass or (cookie cutter), cut out pie dough circles; repeat until they are all cut out. You will need to roll out "scraps" to make the rest.
- Add the dough circles to muffins tins and set aside.
- Separate one egg and save the egg white inside a bowl. Brush the egg white onto the edges of the dough.
- Crack the eggs into a large glass bowl, add the sugar, and vanilla extract.
- Using a hand blender, mix eggs until fluffy, slowly add in the milk and combine.
- Carefully fill each dough cup with mixture. You want to make sure you do not overfill the cups or the custard will caramelize, turn dark, and make them stick. TIP: Use an ice cream scoop on this step to make it easier.
- Once the dough cups are all filled (you will have extra batter for the remaining tarts), sprinkle a pinch of nutmeg to the top of each.
- Place them in the oven on the center rack. Bake at 400°F for 15 minutes.
- Reduce heat to 350 degrees and bake for an additional 10 minutes.
- Check doneness and remove if done. Depending on dough thickness, you might need to bake them for a few more minutes. Cook them for additional one-minute increments until fully set and golden brown.
- Once done, fill the remaining mixture (if applicable) into dough cups and repeat the baking process.
- Allow custard tarts to cool for at least 5 minutes inside the muffin tins before removing them. A plastic knife helps to pry them loose if needed.