• 12servings
  • 10minutes

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Nutrition Info . . .

MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 quantity Basic sweet shortcrust pastry (see related recipe) or 3 sheets frozen ready-rolled shortcrust pastry , partially thawed

  2. 2 eggs , lightly beaten

  3. 1/2 cup milk

  4. 1/2 cup pouring cream

  5. 1/4 cup caster sugar

  6. 1/2 teaspoon vanilla extract

  7. 1/2 cup Nestle Top'n'Fill caramel (see note)

  8. ground nutmeg , to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity muffin pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 10cm round cutter, cut 12 rounds from pastry. Press pastry rounds into muffin holes. Refrigerate for 10 minutes.

  2. Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.

  3. Combine eggs, milk, cream, caster sugar and vanilla in a jug. Spoon 1 teaspoon of caramel into each pastry case. Spoon over egg mixture.

  4. Bake tarts for 20 to 25 minutes or until just set (do not overcook, or caramel will bubble over). Dust with nutmeg. Allow to cool. Serve.


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