Egg Custard Tarts

I decided to have a go at making these as they used to be my dad’s favourite dessert and always remind me of him.  One of them is free on No Count but two would be 1sp because of the ground almonds.  If following WW Flex, they are 4sp each.

 

Ingredients (makes 6):

  • 85g oatmeal (I use the Mornflake brand)
  • 80g blitzed oats
  • 2 flat tbsp Splenda/Truvia/Natvia/Canderel
  • a pinch of salt
  • a pinch of bicarbonate of soda
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 12g ground almonds (2g per person is free)
  • 20g plain flour for rolling out the dough (5g per person is free)

Ingredients for the egg custard:

  • 200ml skimmed milk
  • 3 egg yolks
  • 1 tsp Splenda (or other sweetener)
  • 1 tsp vanilla extract
  • nutmeg (to sprinkle on top

Method:

  1. Pre-heat the oven to 200C.
  2. Mix the oatmeal, oats, Splenda, ground almonds, salt and bicarbonate of soda in a bowl.
  3. Stir in the oil, lemon juice and 50ml hot water. Mould into a ball with your hands.
  4. Scatter the 20g plain flour on the kitchen top and roll out the dough. Use a pastry cutter to cut out 6 circles.  (The rolling out can be tricky. If you need to roll out twice, add a touch more water to the remaining mixture.)
  5. Put these into a muffin tray (I use a silicone one) and gently press them down so that they fit into the mould.
  6. Mix the milk, egg yolks, Splenda and vanilla extract together and pour into the pastry cases.
  7. Sprinkle the top of each one with nutmeg.
  8. Bake in the oven for 10 minutes.
  9. Turn the oven down to 180C and bake for a further 5 – 10 mins. (It is hard to get the timing right so that they are not overcooked or undercooked.)
  10. Enjoy!

If you have not already done so, please read the information about blitzed oats here: www.lovingnocount.com/faq/

10 thoughts on “Egg Custard Tarts”

    1. Hi Sylvia, it looks like flour but I think it’s a powdered form of oats. It’s better in pastry and biscuits as it doesn’t rise like flour in sponge cake. Helen xxxxxx

  1. I really want to make these but I’m struggling to find oatmeal (seems that some of my local supermarkets have stopped selling oatmeal in preference to oat bran). Any suggestions where I can buy it. I’ve tried Tesco and Morrisons but no luck.

    Love your website.

    1. Hi Patricia, I’ve had a quick look online and Asda and Sainsbury’s sell it. (I buy it from Booths but they just have stores in the north west.) You can also buy it from Amazon. I buy the fine one but the medium one would work as well. Hope this helps, Helen xxxx

      1. Thanks for the information. I’m looking forward to trying these…… I so love egg custards and haven’t had one for a couple of years! My mouth is already watering at the prospect!!

        1. Hi and thank you Patrica! I hope you enjoy these – I made them for my mum and mum-in-law, and they both loved them:-) Hope you have a fab week! Helen xxxxx

    1. Hi Jamie, the only difference between oatmeal and oats is the way they are processed when they have been harvested. Oatmeal comes in a packet and looks like flour but it isn’t quite as good to use when baking as it doesn’t rise and it has more of a crunchy texture than a spongy one created when using flour. According to WW, oatmeal is free on No Count while blitzed oats should be pointed – please refer to my comments on the FAQ page about blitzed oats. I hope this helps, Helen xxxxx

  2. They look yummy, going to have a go.xx are you still doing no count with thr flex, as i have had a new knee replacement and nee to be getting back on track again, but dont kniw what to do xx

    1. Hi and thank you Catherine! Yes, I’m still doing No Count and really enjoying what I’m eating. No Count could be ok for you, but there does tend to be more cooking from scratch involved so it could be harder standing in the kitchen while your knee recovers. Have a look at my weekly menu plans and see if you could manage a week like one of those. I hope you have a speedy recovery, Helen xxxxxx

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