Rich Custard Tartlets

100g gluten-free shortcrust pastry, already made

for the rich custard filling:
2 large eggs
300ml dairy-free soya cream
2 tablespoons caster sugar
ground nutmeg, to sprinkle tops with

Preheat oven to 190'C / 375'F / Gas 5.

Have ready a muffin tin (or patty tin).

Beat the eggs and sugar together.

On a floured surface, roll out the gluten-free pastry and cut into rounds large enough to line the muffin or patty tins. 

Slowly heat the dairy-free soya cream, but do not boil.

Pour over the beaten eggs and sugar, stirring well.

Allow to cool, then strain through a sieve into a jug.

Now pour the custard into the tartlet cases.

Lightly sprinkle each one with ground nutmeg, and bake on the middle shelf for about 15-20 minutes.

Best served chilled.

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