Custard Tarts
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Ingredients
- 3 ozs pastry
- 1/2 pint milk
- 2 eggs medium
- 1 oz sugar
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1 teaspoonful vanilla
- 2 tablespoonful margarine melted
Instructions
-
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
-
Roll out pastry and line patty cases
-
Gentle heat the milk, while beating the eggs in a medium sized mixing bowl. When the milk is hot pour over the eggs, stirring constantly.
-
return the mixture to the pan and hear genrly, never allowing the mixture to boil, otherwise it will curdle.
-
add the vanilla extract
-
when the mixture has thickened, pour into each of the cases. Sprinkle some nutmeg over the each.
-
Bake in a slow oven until firm.
Recipe Notes
The original recipes were published within The Kitchen Front (122 Wartime recipes broadcast by Frederick Grisewood, Mable Constandurous and others, specially selected by the Ministry of Food. My copy was originally published in 1942 and cost 6D.
