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Nutrition Facts
Serving Size 1 (96g) Recipe makes 8 servings
Calories 223
Calories from Fat 96		(43%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 84mg		28%
Sodium 162mg		6%
Potassium 98mg		2%
Total Carbohydrate 26.5g		8%
	Dietary Fiber 0.8g	3%
	Sugars 12.7g
Protein 5.0g		10%
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Custard Tart

Recipe #177519 | 40 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: I'mPat
Jul 13, 2006

Light yummy dessert. I usually use low fat milk. When using a preprepared shell, I find these to be rather sweet for my taste but makes for quick easy making. My personal preference is to make a half batch of my Shortcrust Pastry and use.

SERVES 8 , 1 tart (change servings and units)

Ingredients

3 eggs
1/2 cup sugar
2 tablespoons cornflour (corn starch)
1 1/4 cups milk
1 teaspoon vanilla essence
ground nutmeg
1 (9 inch) unbaked pastry shells

Directions

1
Preheat oven to 200 degree celsius.
2
Mix eggs and sugar till thick and creamy.
3
Combine cornflour, milk and vanilla essence and slowly add to egg and sugar mix beating as you do so.
4
Spoon mixture into pastry shell and sprinkle with ground nutmeg.
5
Bake at 200 degree celsius for 10 minutes, reduce heat to 180 degree celsius and bake for a further 20 to 25 minutes. Skewer inserted at centre should come out clean.

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Featured Reviews for This Recipe

From: Sonya01

On Sep 13, 2009

dh and i had this for before dinner tonight. It was supose to be desert but it didn't get that far I will be making this again very easy desert. Made for RECIPE SWAP #32 - September 2009

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From: eatrealfood

On Apr 1, 2009

Nice, quick, easy recipe. Doesn't quite have the perfect texture of the "melkterts" I am used to but still good. I had to bake mine almost twice as long as the time specified in the recipe. Doubled the vanilla, and added some extra sugar based on KittenCal's review, but I didn't think it needed it.

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From: kittycatmom

On Mar 30, 2009

This is a nice pie/tart. I made this using Splenda instead of sugar, and used lactose free skim milk. I really like the fact that as with many custard pies, you don't have to scald the milk first. This makes for quick and easy preparation. I did increase the vanilla to 2 tsps as well. This was absolutely delicious, and wonderful treat I can eat in my dietary limitations! Thanks Pat! I will make this often I'm sure! Made for Every Day is a Holiday

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