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These Christmassy custard tarts are a great alternative to the fruit mince pie, if you are someone who isn’t a fan of dried fruit.





Preheat oven to 180C


  1. Cream butter and icing sugar in the stand mixer until light and fluffy. Add the plain flour and corn flour and beat again until smooth. Add the egg and mix until combined.
  2. Remove the pastry from the bowl, wrap in plastic and refrigerate for an hour.
  3. Once the pastry is chilled, roll it out on a heavily floured work bench until it is around ½ cm thick. Use a scone or cookie cutter to cut out circles of pastry.
  4. Transfer the cut out pastry into muffin tins and gently press them down into each hole. Put the prepared trays into the freezer while you prepare the custard.

Custard filling:

  1. In the small bowl of your stand mixer, beat the eggs, egg yolks, sugar and corn flour together until thick and pale.
  2. Pour the cream and bourbon into a small saucepan. Heat over a medium heat until the cream just begins to boil. Remove it from the heat immediately.
  3. Pour the hot cream mixture into the beaten egg mix. Add the vanilla, cinnamon and nutmeg and whisk until smooth.
  4. Pour the custard mixture into each chilled tart case. Bake the tarts in a preheated oven for 25 minutes or until golden all over.
  5. Best served chilled.

This recipe and photograph was contributed to Food Thinkers Bakery Club by Kelly Barlow of NSW