Eckington Manor Egg Custards

Lockdown Recipes Egg Custards Eckington Manor Cookery School


For Pastry

  • 170g plain flour
  • 20g ground almonds
  • 125g unsalted butter
  • 60g caster sugar
  • 1tsp ground allspice
  • Pinch salt
  • 1 large egg

For Filling

  • 500ml milk
  • 200ml double cream
  • 8 large egg yolks
  • 100g caster sugar
  • 1 whole nutmeg
  • 1tsp vanilla paste/extract


Start by making the pastry, place the flour, almonds, butter and allspice in a large bowl and rub together with your fingertips until it resembles fine bread crumbs, then stir in the sugar and salt, add the egg and bring the mixture together with a wooden spoon until a dough starts to form. 

Tip the dough on to a work surface and briefly knead to a ball then cling film and leave in the fridge to rest whilst you make the filling.

For the filling, place the milk, cream and vanilla in a sauce pan and bring to a simmer, in a mixing bowl add the egg yolk and sugar and whisk to combine. Once the milk has simmered pour a little oven the eggs and whisk to ensure the eggs don’t scramble, continue to pour the milk over the eggs whilst whisking until all the milk is incorporated.

Pass the mixture through a sieve to remove any air bubbles or foam that has settled on the top and leave to one side in a jug ready to pour into tart cases.

Roll the pastry out to roughly the thickness of a £1 coin and cut out rings big enough to fill a 12 slot muffin tin, push the pastry into the muffin tin ensuring it doesn’t split as you do. Once all 12 slots are line with pastry your ready to pour the mix evenly into each tart then finish with a generous grating of fresh nutmeg before baking.

Bake the tartlets at 170 degrees for around 25-30 minutes until the tarts have domed slightly and have a slight wobble when shook, leave the tarts in the tin to cool before removing and enjoying!

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