Custard Tartlets Recipe – Easy Puff Pastry & Vanilla Bake

Last Updated on 4 months by Neha Deshmukh

Custard Tartlets Recipe – Easy Puff Pastry & Vanilla Bake

Hello friends! If you’re anything like me, you’re always on the lookout for a little something sweet that isn’t too complicated to make. These custard tartlets are exactly that – a delightful little bite of heaven that comes together surprisingly easily. I first made these when I was craving something comforting, and they’ve been a hit ever since! They’re perfect for a cozy afternoon tea, a special occasion, or just because you deserve a treat. Let’s get baking!

Why You’ll Love This Recipe

These custard tartlets are a wonderful balance of creamy, sweet, and flaky. The puff pastry gives you that satisfying crunch, while the vanilla custard is smooth and utterly delicious. Plus, they’re not overly sweet, making them perfect for enjoying with a cup of chai. Honestly, what’s not to love? They look impressive, but are actually quite simple to whip up – even if you’re not a seasoned baker.

Ingredients

Here’s what you’ll need to make these delightful tartlets:

• 3 egg yolks
• 0.5 cup sugar (approximately 100g)
• 2 tbsp cornflour (approximately 16g)
• 400 ml full cream milk
• 2 tsp vanilla extract
• 1 block puff pastry sheet (approximately 250-300g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Puff Pastry – store-bought vs. homemade: I usually go for store-bought puff pastry to save time, and honestly, the results are fantastic! But if you’re feeling ambitious, homemade is always lovely. Just make sure it’s nice and cold before you start working with it.
• Full Cream Milk – impact on richness: Using full cream milk (or whole milk) is key for a really rich and creamy custard. You can use lower fat milk, but the texture won’t be quite as luxurious.
• Vanilla Extract – quality & types: Don’t skimp on the vanilla! A good quality vanilla extract makes all the difference. I prefer using pure vanilla extract, but vanilla bean paste works beautifully too – you’ll need about 1 tbsp.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 200°C (392°F) and grease a muffin tray. This is important – we don’t want any sticking!
2. In a pan, whisk together the egg yolks, sugar, and cornflour until you have a smooth, pale mixture. Make sure there are no lumps!
3. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Keep whisking until everything is well combined.
4. Place the pan over medium heat and cook, stirring continuously, until the mixture thickens. You’ll want to simmer it for 2-3 minutes, still stirring, until it coats the back of a spoon. Remove from the heat and stir in the vanilla extract. That vanilla smell is heavenly, isn’t it?
5. Transfer the custard to a bowl, cover the surface directly with plastic wrap (this prevents a skin from forming!), and let it cool completely.
6. While the custard cools, let’s tackle the pastry. Thaw your puff pastry sheet according to the package instructions. Then, lightly roll it out to about 3mm (⅛ inch) thickness. Tightly roll the pastry from the width-side into a log.
7. Using a sharp knife, cut the log into 12 equal discs. Roll each disc out to a size that will fit nicely into the muffin molds.
8. Gently press the pastry into the muffin molds, making sure it fits snugly. Fill each pastry case about ¾ full with the cooled custard.
9. Bake for 25 minutes, or until the pastry is golden brown and the custard is beautifully caramelized. Keep a close eye on them towards the end to prevent burning!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overbake! You want the pastry golden, but the custard still slightly wobbly.
• Cooling the custard completely is crucial. Otherwise, it might make the pastry soggy.
• If your pastry is sticking, lightly dust your work surface with flour.

Variations

Want to get creative? Here are a few ideas:

• Spice Level: Cinnamon variations: A generous dusting of cinnamon is classic, but you could also try nutmeg, cardamom, or even a pinch of chai masala.
• Festival Adaptations: Christmas/Tea Time treats: For Christmas, add a sprinkle of festive sprinkles on top before baking. These are also wonderful served with a pot of masala chai for a delightful afternoon tea.
• Pastry Variations: Shortcrust pastry option: If you prefer, you can use shortcrust pastry instead of puff pastry. It will give a different texture, but still be delicious!

Serving Suggestions

These custard tartlets are best served warm, straight from the oven. They’re lovely on their own, but a dollop of fresh cream or a scoop of vanilla ice cream takes them to the next level. A sprinkle of chopped nuts also adds a nice touch.

Storage Instructions

Leftover tartlets can be stored in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed cold or gently warmed in the oven.

FAQs

Let’s answer some common questions:

1. Can I make these custard tartlets ahead of time?

You can make the custard a day ahead and store it in the fridge. Assemble and bake the tartlets just before serving for the best results.

2. What’s the best way to prevent soggy pastry?

Make sure the custard is completely cooled before filling the pastry cases. Also, baking at a high enough temperature helps to crisp up the pastry.

3. Can I use a different type of milk? How will it affect the custard?

You can use lower fat milk, but the custard won’t be as rich and creamy. Avoid using skim milk, as it can result in a watery custard.

4. What if I don’t have vanilla extract? What can I substitute?

You can use vanilla bean paste (about 1 tbsp) or a pinch of vanilla powder. A tiny drop of almond extract can also work in a pinch, but use it sparingly!

5. How do I know when the custard is the right consistency?

The custard should be thick enough to coat the back of a spoon. When you run your finger across the coated spoon, the line should hold its shape.

Enjoy your baking! I hope these custard tartlets bring a little sweetness to your day. Let me know how they turn out in the comments below!