Almond Custard Tarts

Almond Custard Tarts

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Servings: 10
Calories: 211


  • 4 oz butter cut into small pieces
  • 8 oz flour
  • 7 floz milk plus about 3 tbsp (60 ml) to bind
  • 2 eggs
  • 2 oz caster sugar superfine granulated
  • 1/4 tsp ratafia flavouring
  • flaked almonds toasted


  • Rub the butter into the flour. Bind to a firm dough with about 45 ml (3 tbsp) milk.
  • Butter ten 7.5 cm (3 inch) fluted brioche tins and place on a baking sheet. Roll out the pastry thinly and use to line the tins. Chill for 20 minutes. Bake blind in the oven at 200°C (400°F) mark 6 for 15 minutes.
  • Whisk together the milk, eggs, caster sugar and ratafia flavouring. Pour into the pastry cases. Scatter toasted almonds on top. Reduce oven to 180°C (350°F) mark 4 and bake for a further 1 5-20 minutes until just set. Leave to cool before serving.
Calories: 211 kcal
Carbohydrates: 24 g
Protein: 4 g
Fat: 11g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 59 mg
Sodium: 103 mg
Potassium: 67 mg
Fiber: 1 g
Sugar: 7 g
Vitamin A: 364 IU
Calcium: 34 mg
Iron: 1 mg
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