Custard Tarts with Prunes

5 from 2 reviews

Recipe adapted from My Little French Kitchen by Rachel Khoo
Makes 12 tartlets



  1. Preheat the oven to 190°C (375°F).
  2. Dust the work surface with some granulated sugar.
  3. Roll out the puff pastry into a large rectangle, measuring approx 40 cm x 30 cm.
  4. Dust the pastry with some more granulated sugar and use a rolling pin to gently press in the sugar.
  5. With the long side facing you, roll the dough up tightly.
  6. Cut the dough evenly into 12 slices.
  7. Grease a 12 hole muffin tin with some butter.
  8. Sprinkle the work surface with some more granulated sugar and use the rolling pin to gently flatten each slice of dough into a circle large enough to fit the muffin hole.
  9. Place a small amount of chopped prunes in each piece of dough.
  10. In a mixing bowl, whisk together the crème fraîche, caster sugar, eggs, egg yolk and salt.
  11. Fill each pastry cup with the custard, but leave a small border.
  12. Bake for about 35 minutes, or until the pastry is golden. Remove the tarts from the mould immediately, otherwise they will stick.

Kitchen Notes

Due to the sugar content in the pastry, the pastry will caramelise upon baking. Hence, it is important to remove them from the muffin tin as quickly as possible, otherwise they will stick to the pan. If you are unable to remove them quickly enough, simply pop the muffin tin back in the oven for a few minutes and try again.

The tartlets taste best when they are warm, but they keep well under a covered dish for a few days.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.