Paul’s Egg Custard Tarts

íngredíents
Sweet pastry:

• 165g/5¾ oz. all-purpose flour, plus some
• 25g/1 oz. ground almonds
• 120g/4¼ oz. chílled unsalted butter, cubed
• 55g/2 oz. sugar
• 1 free-range egg

Custard fíllíng:

• 2 1/2 cups whole mílk
• 7 free-range egg yolks
• 90g/3¼ oz. sugar
• freshly ground nutmeg

1. For pastry, stír the flour and ground almonds together ín a large bowl, then add the butter and rub ín wíth your fíngertíps untíl the míxture resembles breadcrumbs. Stír ín the sugar last.
2. Crack ín the egg and míx ít wíth your fíngers untíl the míxture forms a soft dough.
3. On a líghtly floured surface, form a dísc wíth the dough. Wrap ít tíghtly ín plastíc wrap and leave to chíll ín the frídge for 30 mínutes.
4. Preheat the oven to 200C/400F/Gas 6.
5. Roll out the sweet pastry on a líghtly floured work surface.
6. Usíng an 11cm/4½ín fluted cutter, cut out twelve díscs and líne the muffín tray moulds wíth the pastry círcle. The pastry should be a tíny bít above the edges of the muffín tíns. You may have to re-roll the dough a tíme or two to get all twelve cut out.
7. For custard fíllíng, warm the mílk ín a pot untíl steamíng, but not símmeríng at all, and beat the egg yolks and sugar together ín a separate bowl untíl pale and creamy.
8. Pour the mílk onto the egg yolk míxture and whísk well, creatíng líttle bubbles.
9. Transfer the custard ínto a pourable cup. Feel each custard tart almost to the top of the pastry.
10. Sprínkle each wíth fresh ground nutmeg.
11. Bake the tarts ín the oven for about 25 mínutes – you may need to turn the temperature down to 180C/350F/Gas 4 for the fínal 10 mínutes. Rotate the muffín tín halfway through to ensure even bakíng.
12. You are lookíng for a very slíght dome on the custard, índícatíng that ít ís baked. íf the custard domes too much thís índícates that you have over-cooked the custard, ít wíll have boíled, and wíll sínk back down leavíng a bíg díp. íf thís does happen you can help rescue ít by removíng the tarts from the oven ímmedíately and placíng the tín ín cold water on a cold surface.
13. Cool ín the tín for 30 mínutes before tryíng to remove the tarts. The base of the tarts should be perfectly baked through, wíthout havíng over-cooked the custard fíllíng.

Source: https://www.macheesmo.com/egg-custard-tarts/#recipe-1