Whether filled with fruit or served unadorned, one of my favourite things about custard tarts is their neat, charming appearance. Unlike rustic tarts, these tidy little sweets look their best when they are filled with a steady, meticulous hand. To keep your tarts looking prim and proper, place them in the oven before filling.
If there’s one benefit to re-watching old episodes of The Great British Baking show, it’s that I pick up on little tips and tricks I missed before, and this custard tart manoeuvre is a small but mighty game changer.
If you’ve ever made custard tarts before, you know that even the tiniest bit of custard spillage can make your crust look burnt and uneven, diminishing your tart’s charm factor (and your family’s honour).
Most of this spillage happens en route to the oven, so place your crust on your oven’s rack, then fill it with custard. Your tart or (tarts) will be the better for it, and you won’t have to be ashamed of ugly, mottled-looking crust.
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