These Nutmeg and Honey Custard Tartlets are easy to make and delicious.
Nutmeg and Honey Custard Tartlets
- 7 (3.15-inch) shortbread tart shells, such as Clearbrook Farms
- 1 large egg white, lightly beaten
- ½ cup heavy whipping cream
- 2 large eggs
- 3 tablespoons honey
- 1 teaspoon ground nutmeg*
- ½ teaspoon vanilla extract
- 1 recipe Whipped Cream (recipe follows)
- Preheat oven to 350°.
- Line a baking sheet with parchment paper. Place tart shells on baking sheet. Brush surface of shells with beaten egg white. Set aside.
- In a large liquid-measuring cup, combine cream, eggs, honey, nutmeg, and vanilla extract, whisking to blend. Divide mixture evenly among tart shells.
- Bake until set, approximately 18 minutes. Let cool completely, approximately 30 minutes.
- Place Whipped Cream in a piping bag fitted with a large open-star tip (Wilton 1M), and pipe onto cooled tarts in a decorative swirl.
*If using freshly grated nutmeg, use 2 teaspoons nutmeg.
Editor’s Note: Because the filling will soften the tart shells, we recommend making and eating these tartlets the same day.
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Whipped Cream
- 1 cup cold heavy whipping cream
- 3 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
- In a large bowl, combine cream, confectioners’ sugar, and vanilla extract, beating at high speed with an electric mixer until stiff peaks form.
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From TeaTime January/February 2014
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