Egg custard tarts
- To make the pastry, cut the butter into chunks and put into a food mixer with a beater attachment.
- Add the icing sugar and beat until pale and creamy. Mix in the 2 egg yolks. Sift the flour and salt, then slowly add to the mixture, combining until the pastry forms a ball.
- Knead for a few minutes until smooth, then wrap the dough in plastic wrap and chill for 30 minutes in the refrigerator.
- Meanwhile, make the filling. Put the milk, cream, cinnamon, star anise and nutmeg into a saucepan and bring to a simmer.
- Remove from the heat and leave for 20 minutes to allow the flavours to infuse.
- In a bowl, whisk three eggs and two extra yolks with the sugar until pale.
- Gradually strain the egg mixture into the milk mixture, gently whisking as you go, trying to avoid making too many air bubbles.
- If necessary, use a piece of absorbent kitchen paper to remove them.
- Preheat the oven to 160C. Lightly butter a muffin tin. Knead the pastry on a floured board to soften it.
- Shape into a sausage and divide into 15 even pieces. Roll each piece into a 2mm-thick circle, then press each circle into the muffin tin.
- Trim the edges, then cover each tart case with greaseproof paper and fill with rice or baking weights.
- Place a baking tray in the oven. Put the muffin tin on the hot tray and bake for 12 minutes or until the pastry is a light biscuit colour.
- Remove the paper and rice and cook for another 2 minutes, then remove from the oven.
- Fill the tart cases with filling, then bake for 10 minutes or until the filling has just set.
- The tarts are extremely delicate when hot, so allow them to cool a little before removing from the tin. Eat while still warm.