Nutmeg & Rosemary Custard Tarts

by Clover Ng @ 20 Dec 2013

Ingredients
600ml full cream milk
1 rosemary sprig
75g castor sugar
6 egg yolks
1 short crust pastry
1 whole nutmeg
Icing sugar, for dusting
Rosemary tips, for garnishing

Method
• Heat the full cream milk and rosemary sprig in a saucepan until lukewarm. Set aside. Cream the castor sugar and egg yolks in a mixing bowl. Gradually pour the rosemary-infused milk into the mixing bowl and stir well (do not whisk to avoid bubbles forming). Strain the mixture and set aside.
• Roll out the short crust pastry on a floured flat surface into a flat dough sheet and then cut into 8 round dough (8-cm diameter). Line each tart mould with a round dough. Add in the custard mixture and grate over the whole nutmeg. Bake the nutmeg and rosemary custard tarts in a preheated oven at 200°C for about 10 minutes. Reduce the temperature to 170°C and continue baking until the filling is just set and the pastry tops are golden browned, for another 10 minutes. Remove nutmeg and rosemary custard tarts from the oven and set aside to cool. Once cool, garnish with the rosemary tips. Makes 8 tarts.

Nutmeg & Rosemary Custard Tarts

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