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Egg custard tarts


For the pastry:
6 oz. all-purpose flour
1 large egg
4.25 oz.  unsalted butter, cubed
1 oz. almonds, grounded
2 oz.  white sugar

For the filling:
7 egg yolks
3.2 oz. white sugar
23.6 oz. milk
ground nutmeg for decoration


For the pastry:

Add flour (save 1 tablespoon for dusting), butter, sugar and almonds into a large bowl and stir well until all is combined. Add an egg and knead with your hands until you get soft dough. Flour the wooden surface with remaining flour and place the dough on it. Shape a large ball, flatten to a disc and wrap the dough with plastic film. Place it in refrigerator for 40 minutes.

Remove from fridge, place on floured wooden work surface and roll out the dough. Cut out 12 small discs from the dough and place each disc in a muffin tray mould.

For the filling:

Pour the milk in a small pan and place it over medium high heat until warm, don't overheat it. Beat the eggs and sugar in a small bowl, add in warmed milk and whisk thoroughly. Pour the fill into each pastry crust and top each tart with ground nutmeg.

Heat the oven to 400 degrees F. Bake for 15 minutes, lower the temperature to 350 degrees F and bake for another 10 minutes. Do not overcook it, if the tarts puff too much, remove from oven and cool down the muffin tray.


Unknown said…
My almonds were not in a good place and, therefore, we’re not grounded.

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