IngredientsAll purpose flour – 2 cup

Sugar – ½ cup

Salt – ¼ teaspoon

Unsalted butter (cold) – ¾ cup ( cut it to small pieces)

Vanilla essence – ¾ tsp

Egg yolk – 1

Cold water – 2 tbsp (if required to make a smooth dough)


Add all purpose flour, sugar and salt in a food processor and pulse it to combine.

Add the butter to it and process it till it resembles bread. Add vanilla essence and egg yolk to this and process till smooth and soft dough is formed. Add one or two tablespoon water to the dough if required.

Divide the dough into 2 or three balls and press it or roll it to form a large disc of 1/8 inch thickness. Cut it to circles according to the size of your tart pan.

Press the dough circles one by one to the tart pan, and trim the sides. Cool it in the refrigerator for about 30 minutes.

Preheat the oven to 180 degree. Remove the tart pan from the refrigerator and prick tart dough with a fork. Bake it in the oven for about 12 – 15 minutes (till it turns golden color). Remove it from the oven and cool it completely over a wire rack.

Repeat the process and bake all the tart shells.

Custard filling :

In a bowl, blend 2 heaped tablespoon of custard powder with 2 tablespoon of milk, taken from the 500ml of milk, to a smooth paste .

Boil the rest of the milk with 2 rounded tablespoon of sugar.

Pour boiling milk at once into the blended custard, stirring well.

Return to the saucepan and boil gently until thickens. Cool it and then pour a tablespoon of custard into the tarts.

Let it set for about 15-20 mins and then top it with whipped cream .


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