Custard Tarts - a2 Milk™

Custard Tarts

These light and versatile savoury custard tarts are best served warm and are a great crowd pleaser. Just the right thing for the forthcoming festive season

Savoury Custard Tarts with Shallot, Pea and Pancetta

These light and versatile savoury custard tarts are best served warm (although they are still great cold) and they taste just as good as they look. They make for a crowd-pleasing appetiser packed full of flavour resulting in intensely moreish little bites of heaven. They also make an impressive and unique addition to a picnic. These A1 protein free savoury custard tarts do require a bit of preparation but they are so worth it in the end.

Yield: 12 tarts


  • 4 egg yolks
  • 1 tbsp English mustard
  • 30g corn flour
  • 500ml Whole a2 Milk™
  • 1 tsp fresh thyme
  • 1 banana shallot, finely chopped
  • 100g pancetta
  • 100g petit pois (frozen)
  • 400g puff pastry
  • Goats’ butter, for greasing
  • Salt and pepper
  • Chopped chives, for garnish


  • First, heat your oven to 180ºC. Then take a saucepan and place on the hob over a medium heat. Put in the egg yolks, English mustard and corn fl our and whisk together until smooth.
  • Now add the milk by pouring slowly and gently, whisking all the while. As it comes up to the boil, it will begin to thicken to a custard like consistency. Take off the heat, add some salt and pepper for seasoning and stir through the chopped thyme.
  • Put to one side and cover the custard surface with cling film to prevent a skin from forming.
  • Next take a frying pan and place on the hob over a medium heat. Add a small splash of oil and then throw in the chopped shallot. Fry off until soft and translucent and then stir in the pancetta, turning up the heat a touch. Once the pancetta begins to crisp, add the frozen petit pois and stir through for another minute. Take off the heat and leave to cool.
  • Lightly grease a muffi n tin with butter and fl our your kitchen surface and roll out the puff pastry nice and thin. Using a pastry cutter 10cm in diameter, cut out 12 rounds and place them into each hole in the tin, pressing into form a cup.
  • Add a tablespoon of the shallot, pea and pancetta into the bottom of each tart and then spoon a generous tablespoon of the custard on top.
  • Place in oven, bake for 25-30 minutes until the custard is golden and browned and the pastry is cooked through.
  • Serve on a platter, sprinkled with chopped chives.


Recipe Source:

By Danny Kingston
Recipe courtesy of Food Urchin

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