Olivia Carter
If you’re a fan of custard tarts, you’re going to love being able to make them in your pie maker. With just a few simple ingredients and some basic instructions, you can have delicious homemade custard tarts in no time. Whether you’re making them for a special occasion or just because you’re craving something sweet, this recipe is a great one to have on hand.
To start, you’ll need some basic ingredients like eggs, sugar, milk, and vanilla extract. You’ll also need some store-bought pastry, or you can make your own if you’re feeling adventurous. Once you have all your ingredients gathered, you can begin making the custard filling. In a mixing bowl, whisk together the eggs and sugar until well combined. Slowly add in the milk and vanilla extract, whisking continuously until the mixture is smooth.
Next, it’s time to prepare the pastry. Roll out the pastry dough on a lightly floured surface until it’s about 3mm thick. Using a round cutter, cut out circles of pastry that will fit into your pie maker. Gently press the pastry circles into the pie maker, making sure they cover the base and sides. Once all the pastry circles are in place, you can carefully spoon the custard filling into each one.
Now it’s time to cook the custard tarts. Close the lid of the pie maker and cook for about 10-12 minutes, or until the custard is set and the pastry is golden brown. Keep an eye on them while they cook to make sure they don’t overcook. Once they’re done, carefully remove the tarts from the pie maker and let them cool for a few minutes before serving.
Now you’re ready to enjoy your homemade custard tarts. They’re perfect served warm or cold, and can be enjoyed on their own or with a dollop of whipped cream or a sprinkle of powdered sugar. Whether you’re making them for a party, a potluck, or just as a special treat for yourself, these custard tarts are sure to be a hit. So grab your pie maker and get baking!
Preparing the Pastry
Before you can start making your delicious custard tarts, you’ll need to prepare the pastry for the pie maker. Here’s how:
Gather Your Ingredients
First, gather all the ingredients you’ll need:
| • 2 cups all-purpose flour | • 1/2 cup unsalted butter, cold and cubed |
| • 1/4 cup icing sugar | • 1 egg yolk |
| • 2-3 tablespoons cold water | • Pinch of salt |
Prepare the Pastry Dough
Once you have all the ingredients ready, follow these steps to prepare the pastry dough:
- In a large mixing bowl, combine the all-purpose flour, icing sugar, and a pinch of salt.
- Add the cold and cubed unsalted butter to the bowl.
- Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- In a small bowl, whisk the egg yolk with 2 tablespoons of cold water.
- Make a well in the center of the flour mixture and pour the egg yolk mixture into it.
- Using a fork or your hands, gently mix the ingredients together until they form a soft dough. Add an additional tablespoon of cold water if necessary.
- Transfer the dough onto a clean, floured surface and knead it lightly for a few minutes until it comes together.
- Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes to allow the dough to rest.
Once the pastry dough is properly rested, you can proceed to make your custard tarts in the pie maker!
Gather the Ingredients
To make delicious custard tarts in a pie maker, you will need the following ingredients:
- Pie Crust: 2 cups of plain flour, 1/2 cup of butter, 1/4 cup of cold water
- Custard Filling: 2 cups of milk, 1/2 cup of sugar, 1/4 cup of cornstarch, 4 egg yolks, 1 teaspoon of vanilla extract
Make sure to have these ingredients ready before you start making the custard tarts.
Make the Dough
To make the dough for your custard tarts, you will need:
Ingredients:
- 250g plain flour
- 125g unsalted butter, chilled and cubed
- 1 tbsp icing sugar
- 1 egg yolk
- 2-3 tbsp cold water
1. In a large bowl, combine the flour and icing sugar. Add the chilled, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
2. Make a well in the center of the mixture and add the egg yolk. Use a fork to gradually bring the mixture together, adding the cold water one tablespoon at a time. Mix until the dough comes together, adding more water if necessary. Be careful not to overwork the dough.
3. Turn the dough out onto a lightly floured surface and knead it gently until smooth. Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes to allow it to rest and firm up.
4. Preheat your pie maker according to the manufacturer’s instructions.
5. Once the dough has rested, remove it from the fridge and unwrap it. On a lightly floured surface, roll out the dough to a thickness of about 3mm.
6. Use a round pastry cutter to cut out circles that are slightly larger than the pie maker molds. Gently press the dough circles into the pie maker, making sure they fit snugly and form a well for the filling.
7. Trim off any excess dough around the edges of the pie maker molds using a sharp knife. You can re-roll the trimmings to make more tart cases.
8. The dough is now ready to be filled with your custard filling and cooked in the pie maker. Refer to the manufacturer’s instructions for cooking times and temperatures.
| Pie Maker Model | Baking Time | Baking Temperature |
|---|---|---|
| Model A | 10 minutes | 180°C |
| Model B | 8 minutes | 200°C |
| Model C | 12 minutes | 170°C |
Roll out the Pastry
Before you can make the custard tarts, you’ll need to roll out the pastry. Start by dusting a clean surface with flour to prevent sticking. Then, place your chilled pastry dough onto the surface and dust the top with a bit more flour.
Using a rolling pin, gently roll out the pastry into a thin, even sheet. Make sure to rotate the dough a few times during the process to ensure an even thickness and prevent it from sticking to the surface. If the pastry becomes too warm and starts sticking, you can sprinkle a little more flour under it or refrigerate it for a few minutes to firm up again.
Once you’ve achieved the desired thickness, carefully transfer the pastry sheet onto a piece of baking paper. This will make it easier to lift and place into the pie maker. If you don’t have baking paper, you can also lightly grease the pie maker with butter or cooking spray to prevent sticking.
Pro tip: If you want your tart shells to have a nice fluted edge, you can use a round cookie cutter or a glass to cut out circles from the rolled pastry sheet. Press the circles gently into the pie maker, making sure they fit snugly against the edges.
Now that you’ve learned how to roll out the pastry, you’re one step closer to making delicious custard tarts in your pie maker!
Making the Custard Filling
Once you have prepared the pastry crusts, it’s time to make the delicious custard filling for your tarts. Follow these simple steps to create a creamy and flavorful custard:
Step 1: Gather Your Ingredients
Before you begin, make sure you have all the necessary ingredients at hand. You will need:
- 2 cups of milk
- 1/2 cup of sugar
- 4 egg yolks
- 2 tablespoons of cornstarch
- 1 teaspoon of vanilla extract
Make sure your milk is at room temperature and the egg yolks are separated from the egg whites.
Step 2: Heat the Milk
In a saucepan, heat the milk over medium heat until it starts to steam. Be careful not to let it boil.
Step 3: Combine the Sugar and Egg Yolks
In a separate bowl, whisk together the sugar and egg yolks until they are well combined and light in colour.
Step 4: Add the Cornstarch Mixture
In a small bowl, mix the cornstarch with a tablespoon of cold milk until it forms a smooth paste.
Slowly pour the cornstarch mixture into the egg yolk mixture, whisking constantly to prevent lumps from forming.
Step 5: Temper the Egg Yolks
Now it’s time to temper the egg yolks to prevent them from curdling. To do this, gradually pour the heated milk into the egg yolk mixture, whisking constantly.
Continue whisking until all the milk has been incorporated.
Step 6: Cook the Custard
Pour the custard mixture back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon.
Remove the saucepan from the heat and stir in the vanilla extract.
Step 7: Cool the Custard
Transfer the custard to a bowl and cover it with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
Allow the custard to cool completely at room temperature, then transfer it to the refrigerator to chill for at least 2 hours or until it is firm.
Once the custard has chilled, it is ready to be spooned into the pastry crusts to create your delicious custard tarts.
Heat the Milk
To make the custard for your tarts, start by heating the milk in a small saucepan over medium heat. You want the milk to be warm, but not boiling.
While the milk is heating, you can prepare the rest of the custard mixture. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
Once the milk is heated, slowly pour it into the egg yolk mixture, whisking continuously. This tempering process helps to prevent the eggs from curdling.
Once the milk and egg mixture is fully combined, pour it back into the saucepan and cook over low heat, stirring constantly, until the custard thickens. This should take about 5-7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. The custard should be smooth and creamy in consistency.
Allow the custard to cool slightly before using it to fill your pie maker tarts. This will prevent the pastry from becoming soggy.
Now that the milk has been heated and the custard prepared, you’re ready to move on to the next step in making your delicious custard tarts in a pie maker!
FAQ
Can I freeze the custard tarts?
Yes, you can freeze the custard tarts after they have been baked. Make sure they are completely cooled before storing them in an airtight container or freezer bag. To thaw, simply remove them from the freezer and let them come to room temperature. You can also reheat them in the pie maker for a few minutes to make them warm and crisp again.
