Co+op Basics: Old Fashioned Egg Custard Tarts
Prep time: 15 minutes
Cook time: 25 minutes
Calories per serving: 346
We absolutely love having Little Farm on the Prairie eggs as a Co+op Basic product, so they are the star of this recipe! This is a classic egg custard tart - a perfect individual-sized dessert. The dough is easy to make, and the end result is a creamy, fluffy mini pie. Plus, it features 5 products from the Co+op Basics line and comes in at only $0.75 per serving! The following items are all Co+op Basics:
- Field Day all-purpose flour
- Field Day cane sugar
- Westby butter
- Little Farm on the Prairie eggs
- Kilgus whole milk
- Make the dough. In a large bowl, add flour, salt and butter. Rub the butter between your fingers, incorporating the dough until it resembles fine breadcrumbs. Stir in the sugar, egg yolk, and 2 teaspoons water. Mix until the dough comes together in a ball - if it is too crumbly, add more water 1 teaspoon at a time. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees F.
- Heat milk in a saucepan over medium heat. Allow it to come just to a simmer, then remove from heat.
- In a large bowl, whisk egg yolks and sugar until pale and bubbly - about 3 minutes. Slowly drizzle the milk into the egg mixture while whisking constantly. Transfer the mix to a container with a spout.
- Rub the softened butter inside 12 tart molds or 8 ramekins and place on a large baking sheet.
- When the dough is chilled, roll it out on a floured surface. Use a round cookie cutter and cut it into circles. Place each into the molds and press to fit - you want a bit of the dough to cover the sides of the mold.
- Fill each mold with custard and add a light sprinkling of grated nutmeg on top.
- Bake for 15 minutes, then turn the temperature down to 350 and bake for an additional 10 minutes.