Dessert Recipes > NAAFI Custard Tart

How to make NAAFI Custard Tarts:
Another recipe from the NAAFI book, this time for a surprisingly good custard tart. Custard is synonymous with English cookery to such an extent that the French word for custard is crème Anglaise (which simply means English cream). Even though this was a wartime recipe the custard is a real egg custard rather than a cornflour based custard. To finish off a traditional custard tart you need to grate some nutmeg on top. This gives the custard filling its distinctive spicy flavour.





Ingredients (to make 14)

Custard Tarts
1lb shortcrust pastry
3 egg yolks
1/2 pint milk
1 1/1 oz caster sugar
1/2 - 1 teaspoon vanilla extract
ground nutmeg
(see measure conversions for more information)

Method

- Roll out the pastry.
- Cut into rounds with a pastry cutter.
- Press into greased patty tins.
- Whisk the egg yolks and sugar together.
- Add the milk and vanilla extract.
- Mix well.
- Pour carefully into the pastry shells.
- Sprinkle nutmeg on top.
- Bake in a moderate oven for 30 minutes.