baking · vegetarian
Walnut custard tartlets
Flaky puff pastry shells filled with a light vanilla custard, topped with toasted chopped walnuts.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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What did you use up?
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Equipment
You'll need: Oven, Muffin tin.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 200°C (400°F). Cut the frozen puff pastry into four squares and press each into a well of a muffin tin. Chill the tin while you make the filling.
-
2
Whisk the egg yolks with the sugar and cornstarch. Heat the whole milk until steaming, whisk it slowly into the yolks, then stir in the vanilla extract and strain into a jug.
-
3
Divide the custard among the pastry shells, leaving a small gap at the top. Bake for 18–23 minutes, until the pastry is golden and the custard reaches 71°C (160°F).
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4
Toast the chopped walnuts in a dry skillet for 3 minutes. Let the tartlets cool for at least 10 minutes, then scatter the nuts on top.
