Weight Watchers Custard Tart Recipe

Custard tarts Healthy Recipe WW UK

WebInstructions. Preheat the oven to 200°C, fan 180°C, gas mark 6. Roll the pastry out to the thickness of a pound coin, then use a 10cm cookie …

1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Roll the pastry out to the thickness of a pound coin, then use a 10cm cookie cutter to cut out 8 rounds. Discard the pastry trimmings. Use the pastry rounds to line 8 holes of a muffin tin, then chill the pastry for 30 minutes.
2. Line each pastry case with a small piece of baking paper (it helps if you crumple the paper up first), then fill with baking beans. Bake for 10 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is a light golden colour.
3. Reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Beat the eggs and caster sugar together in a large bowl. Gently heat the milk over a low heat and pour it over the egg mixture. Beat well, then strain through a fine mesh sieve into a jug. Stir in half the nutmeg. Carefully pour the custard into the pastry cases, sprinkle over the remaining nutmeg and bake for 25 minutes or until just set. Allow to cool completely, then remove from the tin and serve.

Preview

See Also:

Show details

Baked custard tarts Healthy Recipe WW NZ

WebCover surface with plastic wrap and place in fridge for 1 hour or until custard is cold. Preheat oven to 200°C. Using an 8 cm round pastry …

1. Whisk egg, yolks, sugar, cornflour and vanilla extract in a bowl until combined. Bring milk just to the boil in a saucepan over medium heat. Gradually whisk milk into egg mixture until combined. Pour mixture back into saucepan over medium heat. Cook, stirring, for3–5 minutes or until mixture boils and thickens. Transfer to a heatproof bowl. Cover surface with plastic wrap and place in fridge for 1 hour or until custard is cold.
2. Preheat oven to 200°C. Using an 8 cm round pastry cutter, cut 12 rounds from pastry, and discard trimmed pastry. Roll out each round to a 10 cm disc between two sheets of baking paper. Lightly spray a 12-hole (1/3-cup capacity) muffin tin with oil. Line holes with pastry discs. Spoon custard into pastry shells. Sprinkle with nutmeg. Bake for 20 minutes or until pastry is golden and filling starts to brown. Set aside in tin for 5 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.

Preview

See Also: Healthy RecipesShow details