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3-ingredient custard tarts

Follow our easy 3-ingredient custard tarts recipe for a cheat's version of this classic bake. With crisp pastry, a smooth custard filling and crunchy caramel top, these simple tarts make baking easy – don't forget to screenshot the shopping list at the bottom before you go shopping.

  1. Stamp

    Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry, then use a fluted or straight 8cm pastry cutter to stamp out 6 pastry discs.

    Stamp
  2. Fill

    Use the pastry discs to line a 6-hole muffin tin. Fill each pastry case with custard until they are almost, but not quite full. Bake in the oven for 20 mins until the pastry is golden and crisp. Allow to cool slightly in the tin before carefully transferring to a wire rack to cool completely.

    Fill
  3. Make the caramel

    In a heavy-bottomed saucepan, mix together the sugar with 1 tbsp of water and place over a medium high heat. Boil until the sugar has dissolved and turned into a dark amber caramel – do not stir.

    Make the caramel
  4. Drizzle

    Working quickly and carefully, pour some of the caramel into the centre of each tart. Allow to cool and set before serving.

    Drizzle
  5. Ingredients

    You need just 3 ingredients for these easy custard tarts - screenshot the list below before you go shopping!

    375g ready-rolled shortcrust pastry
    300g ready-made custard
    50g caster sugar

    Makes 6 tarts

    Each serving contains

    • Energy

      1675kj
      400kcal
      20%
    • Fat

      22g 31%
    • Saturates

      9g 45%
    • Sugars

      15g 16%
    • Salt

      0.3g 0%

    of the reference intake
    Carbohydrate 46.4g Protein 4.8g Fibre 1.3g