These tarts feature a very soft, light custard and a delicate, crumbly pastry that melts in your mouth. You will need a 12-hole (⅓-cup capacity) muffin pan for this recipe.
- 150 g (1 cup) plain flour
- 30 g lard, chopped
- 50 g unsalted butter, chopped
- 1 egg, plus 1 egg yolk
- 250 ml (1 cup) milk
- 110 g (½ cup) caster sugar
- yellow food colouring
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
Grease a 12-hole (⅓-cup capacity) muffin pan and line bases with rounds of baking paper.
Process flour, lard and butter in a food processor until mixture resembles fine breadcrumbs. Add 1 tbsp warm water and pulse until mixture forms a dough. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, combine egg, egg yolk, milk, sugar and a few drops of yellow food colouring in a bowl with a fork; don’t whisk the mixture. Strain through a fine sieve into a jug.
Preheat oven to 170°C. Divide dough into 12 pieces, then roll out each piece between two sheets of baking paper until 2 mm thick. Using a 9 cm-round cutter, cut 12 rounds of pastry and press into prepared muffin pan. Spoon 1½ tbsp egg mixture into each pastry shell, then bake in centre of oven for 25 minutes or until custard is just set. Cool egg tarts in pan, then serve warm or cold.
Photography Derek Swalwell