This is the recipe I've been looking for the last several years. I remember having these as a child but can't find them anywhere. Now I can just make my own. Thank you!

Hope you enjoy them Linda, Thanks for watching

Looks amazing! Takes me back to my youth. I'll share my story with you.... During summer out of school in the 70s I would be in the kitchen with my Grandmother. The other kids ran around riding bikes, playing football, doing all kids of stuff. My Grandmother cooked for a large family who worked on a farm so I always wanted to cook something, particularly something baked which I still enjoy. One day I wanted to bake something (1st time) and she had some old cookbooks in a drawer. She said look through them and I did. I picked out something and looking back now I laugh because when I picked something she looked at it and simply said "why don't you find something else that is a little easier to make" lol. So I flipped through and "Egg Custard Pie" sounded good. I'd never had one and she said she had a frozen pie crust in the freezer and I went to work. I think I was about 10 years old. It baked up beautifully and the house smelled amazing with the nutmeg. My Grandfather and the others came in for lunch and I kept on an on about how I made a pie. He said nothing, he wasn't a hard man but he was a bit no-nonsense and I was hyper I made something. After his meal he wanted dessert (this was just normal man of the 70s to be fed a meal a dessert and walk away from the table). He ate it and I asked how it was...he didn't really say too much from what I recall...maybe he grunted in a good way. Well....a few weeks later he was leaving for the fields to work and she asked him "what do you want today?" (meaning food) and as he put on his hat and walked out the door he turned and said "have the kid make another one them pies!" (the egg custard). I love that story and I made them for him from time to time and they were always simple, amazing and they turned out exactly like yours! (minus the real crust, of course). Cook on!

Thank you for sharing your story. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

What a beautiful story! I'm not crying you're crying!

I love that story! Your grandfather sounds just like mine; no-nonsense, plain spoken, but there was love there.

I made this 2 days ago and followed your video exactly as you did/said. This was the most delightful custard tart I’ve ever had. Thank you so much for the recipe and tips. I can’t wait to try your others.

Thank you for watching Wessley and for taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

What an absolute treat to find you Mr. Paul! I've been having mad cravings for some good ole fashioned English food and you are giving me an easy way to satisfy that craving. I'm English living in the States and there is nowhere for 100+ miles that sells anything English! I just watched this today and made it and had a slice and YUUUM! Thank you.

Welcome aboard Ray. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

Welcome to the U.S.! I always wanted to try the English custard tarts. 'As time goes by ' is a favorite U.K. show in the states. Lionel and his custard tarts.lol. it was because of that show I wanted to try them.

A good recipe for Kay's cooking to try.

I will definately be making this !I've not had a custard tart since I left England in 1980 and they are my favourites.I made your chicken balti pie yesterday,it was a big hit with my bairns,it was the first time I'd ever made hot water pastry too,you explain every thing so well,all the whys and what nots,thank goodness for Mr Paul and his recipes.Hope you are well.😊

Hello Gerry, thanks, I'm doing OK, just got an appointment for another scan on Saturday at 7.30pm (that's what I call a good health service, not private) Thank you for you very kind comment, I really do appreciate it.

@Mr. Paul's Pantry I hope all goes well with your scan results.😊my daughter has asked me to ask you if you know of a good shepherds pie recipe,she had some when she visited England last year and fell in love with it.😂

Mr Paul, I make the custard tarts today and my wife, myself and a neighbour said that they are beautiful, so I said to them, thank Mr Paul for his recipe.

That looks yummy

Thank you so much for this recipe. My grandmother was from England. She came to America in 1906. She brought with her many wonderful recipes. She would make us custard frequently. Especially when we were sick. She'd sprinkle a little bit of nutmeg on top. I've made it also over the years and oh, the aroma takes me back to my childhood. I'll have to try this wonderful recipe.

Thanks for doing an authentic dish. Custard tarts are one of my faves. Can’t wait to give it a go.

Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

I made a bunch of baked desserts for family and neighbors as Christmas presents last year, and your Scottish shortbread was a hit with everybody. Also, your seed cake recipe is one of my personal favorites. Thanks for all the great videos!

YOur very welcome Jake. I always think personal gifts like that are much more fun and also more appreciated. Seed cake is one of my favourites too. Thanks for watching and for your comments.

Such a wonderful tart ❤ the final shot of it cut looks so yummy I bet it tastes delicious 😋 I adore a good simple tasting English custard tart. Thank you Mr Paul 😊

You're most welcome. Thank you for watching and taking the time to comment, it's much appreciated.

Nothing fancy is exactly what I’m looking for! They look absolutely wonderful.

Hi Janet, thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

yes

My great-great-granny used to make boiled custard I'm going to have to look at the recipe to see the similarities happy cooking

What breath of fresh air. Plain, simple, great custard tarts. Thank you.

Glad you enjoyed it Suzanne. Thank you for taking the tome to comment, it's very much appreciated.

This looks delicious! I tried making a custard pie years ago and it was so bad, I never tried again.

Made your custard tart, turned out amazing Mr Paul, your recipes are easy to follow so thank you.

You're very welcome Jean.

My gran made custard pies that looked exactly like these tarts. I definitely need to give this recipe a go.

Gday Mr Paul Hope your feeling a little better today and weather is good I have made these before and followed the recipe they were lovely my problem was always the pastry cracking so this time I watched you did as instructed and pastry worked very well started to crack and I kept shaping round and it was great even the leftover pastry You are an amazing chef Thank you for all you show everybody ❤

So many things to try and so little time to do it in. I think I'll start with these yummy custard tarts and the toad in the hole today. I thoroughly enjoy your videos. They're clear, easy to follow and no fancy gadgets needed for the most part. Just perfect, thank you for sharing your *trade secrets* with us all.

Thank you for your comment. It was the so called celebrity chefs that got me started after I retired. They make simple trasks and recipes look so complicated, I think it makes them feel important. I realise some of them are experts if their field. One in particular stands out, he certainly knows his stuff about making bread, but when he starts telling people how to make a pork pie, he's a joke.

@Mr. Paul's Pantry I agree. I wanted to try my hand at making an apple pie from scratch a couple of years ago (I'm not a fan of cooking and don't like it much so avoid it when I can) but decided to give it a try as I was bored one day. I found a cook book that was in the house, not belonging to me, I might add, a famous *woman* cook (not mentioning any names) and I couldn't even find 'apple pie' in the index. Can't remember what she had it listed under so I gave up, hahaha. I then resorted to youtube to find a recipe and gave that up too in the end. The endless ingredients and faffing about with pastry and make sure you use this ingredient and that ingredient etc. Nothing was ever just straight forward. Then I found your channel and have been eager to try a few things. I'll let you know how I get on. Thank you once again.

Don't forget, these days the shop bought pastry is very good indeed, I always keep some in my freezer for emergencies.

@Mr. Paul's Pantry I tried that the first time and it tasted like sweaty, cheesy socks, lol. Nah, I'll make my own.

Long time no see for me Mr Paul anyway another great recipe I love a custard tart. It’s also one of my mum’s favourite afternoon treats. 🎉

Hi Daren, I hope you and your Mum are both in good spirits, I wish yuu both a healthier 2023.and thanks for watching.

Yeah, finally a non fuss pots custard tart recipe. Easy to follow and none of that irritating background music other channels use. Carry on Mr Paul!

Glad you liked it, background music is one of my pet hates too. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

This is the most divine custard tart I've come across. So very simple but delicious, thank you Mr Paul.

You are very welcome Roger. I made these in my bakeries both in the UK and here in Spain for more than 50 years to the exact same recipe. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

You sir, are not ‘just an ordinary’ anything, you are a very special and much loved man. God bless you.

This brings back memories of baking with my Nanna. Thanks for the great recipes.

You're welcome R Farmer. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

70 years ago when I was a skinny little kid my gran used to make these for me to feed me up and try to put a little weight on me. She never had to tell me twice to eat up. Simple, traditional, wholesome food you just can't buy off a shelf.

Hi, I made these in my bakery both in the UK and here in Spain for more than 60 years before my retirement. They were ceratinly one om my best sellers- Thanks for watching.

What a joy to see some good old proper English custard tarts. Many thanks!

My pleasure, glad you enjoyed the video. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

Mr Paul, you are brilliant. Thank you for all that you do. Your channel is awesome. I have always wanted to cook a traditional type of custard tart.

Go for it Joe, they're easier than you think.

I came across your channel by chance, watching it has inspired me to have a go and re-create some of the happy memories of my childhood in the 70’s. Thank you Mr Paul

You're very welcome, I hope to find a few things your enjoy. Have a wonderful Christmas.

Very nice.....being a retired baker myself, I am thinking about doing a bit of home baking. I have recently come across a baker's suppliers for ingredients and equipment here where I live in the Philippines, so that has given me the incentive to do some baking. Nice channel, good recipes - delivered in a calm, knowledgeable manner.

Sounds great, I wish you well and hope you'll keep us updated. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

Made this yesterday and followed your video. Absolutely lovely, my husband asked for a second slice. Will definitely make this again Thank you

Thanks Susan,

You are amazing Mr. Paul. You brought the true essence of English cooking, without the frills. Thank you so much! I'm very happy to have found your channel. God bless.

You are very welcome and thank you for your comment. Have a very Merry Christmas.

Decades ago, while visiting London, I encountered another Anerican tourist in a Tesco's. She asked me if I had seen any custard tarts. Turns out we were both fans of "As Time Goes By," and were curious to try the treat that the late Geoffrey Palmer was always popping off to buy. I'm going to make one in his honor - and to see whether they're all that.

Hello Mr. Paul. I know you are taking your well earned Christmas break, but I just had to let you know that I made your egg custard tarts, and Oh my they have turned out very well indeed. Recipe was so very easy. The custard set beautifully. Thank you so much for reigniting the joy of baking. I wish you a fab Christmas and a peaceful new year. Look forward to more shows next year.

Hi Fiona, Many thanks for your feedback. always good to hear. I wish a very Merry Christmas, see you soon.

That was a lot easier than I imagined. Thanks for the recipe demonstration 🐨

My pleasure 😊

Hello Mr. Paul! I tried your custard tart recipe last week, and it was a success! Everyone loves it. It taste so delicious and less sweet than the tart from the bakery. Thank you for the amazing recipe, and i will try your other recipes too.

Wonderful, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

Great! Thank you so much! 😊"not fancy" dishes are my favourite ones, traditional and delicious!!!

Glad you like them, thank you Damian.

Hi Mr Paul 😊. These tarts look so delicious and you made it so easy to understand the recipe~I most definitely will be making these~Thank you ever so much and have a Lovely Day! 💜🌟

Thanks so much and you have a lovely day too. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

Awesome!! My husband and I enjoyed "As time goes by" and I have been looking for a recipe for Lionel's custard tarts!! Thank you very much! ☺️🇺🇲

You are so welcome!

Loved that show

I love custard tarts. Cannot wait to try them

Just made this the other day - it really works! I made a bigger one, so blind baking was necessary. The custard isn't too sweet and the pastry is lovely.

Great job Kitty, Many thanks for your feedback and also for taking the time to comment, I really do appreciate that.

This recipe is great and easy to follow! My British husband loves it. We left UK over 20 years ago and tried to find proper custard tarts in Canada and in NZ but they mainly sell small custard tarts, not the deep dish ones! Anyway, regarding the recipe, the custard mixture measurement is perfect for 4 custard tarts and I used a 10.5cm diameter mold. However, I had left over pastry, enough for another tart perhaps. Baked at 170c for 40 mins for the custard to set. Thanks for the recipe, a taste of home back in UK!

Many thanks for the feedback, I'm glad you found my recipe useful. You can always freeze any left over pastry and use it next time. You can see more of my recipes on my website at: www.mr-pauls-pantry.com

That's odd because I have my mother's cookbook from the fifties and that's where I learned to make custard pie, which is the same as your custard tarts. So delicious! It's too bad you can't find these in the bakery, though.

Watching your video was a treat. Items you used is things an ordinary person has at home, no fancy gadgets, except for food processor. Looks delicious and will have to make. Thank you for posting.

Hi Linda, I only use the food processor because I have severe Arthritis in my hands, Thank for watching.

Thank you for this recipe, I personally like plain home baking and will definitely be using your recipe

Thank you for watching Shirley and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

The tarts look delicious! So glad you mentioned no vanilla - I hate the American practice of putting vanilla in everything. I also prefer rice pudding and Victoria Sandwich without the addition of vanilla. The only thing that I would change in your recipe would be to use freshly grated nutmeg. Since I left England before the change to grams and millilitres, I can only think in pounds and ounces so I will have to use the recipe in Mrs. Beeton’s Everyday Cookery book. Thank you.

The best thing is to purchase a digital scale,

Just like my Nanas, she made huge roasting dish sized custards, for after Sunday lunch. It was my job to beat the egg and milk mixture, while she made the pastry. Best memories

3rd attempt and decided to try your recipe, absolutely brilliant, and my 85 year old mam said absolutely beautiful, tastes how they use to years ago not like the rubbish you buy these days! thank you! 😊

Thank you Jo for your positive comment and please give my regards to your dear Mam for her input too. xx

It looks divine. Many thanks. I found the fact you don't use vanilla very interesting because, of course, it isn't so much the flavour of custard that we all enjoy so much; it's the texture. I wish my pie tins were as deep as yours. They look deeper anyway. They are now at least 50 years old and I wouldn't swap them for those non-stick things they sell these days.

I've been a baker for 60 years and the only thing I have that's new is y Kenwood mixer it't the 2nd one I've ever owned and that's almost 30 years old.

These are the best custard tarts I’ve ever tasted and so easy to make thank you mr Paul.

You are very welcome, I do try to make my recipes easy to follow.

Thank you Paul, so good to see a video without fancy music in the background, I could really concentrate of what you were saying. I will make this today, looks good and thank again. ❤️

Glad you enjoyed it Jackie, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

I'm making the same without crust, 3 eggs, 3 yolks, 2+ cups half & half, 1/2 cup sugar, 1/2 tsp salt and 1 tsp vanilla poured into ramekins with nutmeg and steamed on stovetop for 40 minutes since I don't have an oven. It's a very tasty cross between custard pudding and custard pie filling.

Thank you Mr Paul for sharing your knowledge. I gave the recipe a try and it came out perfect! I will be making them again

Thank you.

Thanks Mr. Paul. What a lovely recipe. Old fashioned is the best 👌😋

I totally agree! Thanks for watching.

😍😍😍☺️👍👍👍 IV been watching your cooking shows and learning how to cook recipes that my grandmother use to make. Thank you 😊

Thank you so much, I'm please I was able to bring back some happy memories of your Grandmother. Thanks you for watching.

They look yummy!!

Amazing . You sell your self well short indeed . You’re keeping English cooking alive . Please keep making fantastic videos . They are so informative .many thanks from me

Thank you so much Paul. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

I'll be trying this recipe... Egg custard tarts may not be fancy, but when I was a child they were a huge treat.

We made hundreds per day in the bakery and still sold out by lunchtime.

I live in Spain and my hubby loves the individual egg custard tarts you buy in Marks and Spencer etc.. I was trying to replicate the pastry, which as you probably know is not a crisp pastry but rather a soft one. What worked for me was using 25g of rice flour and 225 g of plain flour. I don't put sugar in it, I leave it just to the custard.

The problem with shop bought custard tarts is the moisture from the filing permeates the pastry case making it soft. Then there is no contrast between the crispy pastry and the creamy custard which really is the beauty of a home made custard tart. That's the reason we never sold any the next day, made fresh every morning.

@Mr. Paul's Pantry I can understand that but hubby likes the soft pastry...I'm a keen baker and make everything from Croissants to Christmas cake...

Hi mr Paul Love your recipes, is it possible that you can tell us the size of the pie tins you use in your demonstration videos please.

Hi, Mr Paul. I did not know about the tip to rest the custard before baking the tarts. I bet these would be even better with freshly-ground nutmeg! And by the way, I found your video very clear and easy to follow. I've been missing my mum lately and find myself making foods that she taught me to make all those years ago. This was the video I used to refresh my memory. I don't remember if she rested her custard before use or not - and my mean sister has Mum's recipe and won't share!

Hi Lisa, Thank you for watching and for taking the time to post a very interesting comment. You can see more of my old fashioned recipes on my website at: www.Mr-Pauls-Pantry.com Stay safe x

@Mr. Paul's Pantry Thank you, Mr Paul, for your quick and kind reply. I have spent some time on your website and enjoyed it very much! By the by, I made these yesterday, and I think without the nutmeg works better in this recipe, actually! Your recipe is just right! Cheers! x

Hi Lisa. I am so sorry that your sister won't share your mom's recipe. That is spiteful. I can't even imagine my sister doing that to me. Happy Holidays to you, and I hope you get that recipe one day.

Just made this Mr Paul and it turned out absolute spot on , thank you.

Thank you for watching Sharon and for taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

That's easily the best egg custard recipe on youtube. Purely because it is what it says it is. Simple, tasty. Once i find a good recipe, i keep and use it forever. This one is my egg custard one.

Thanks a lot 😊 I've used it in my bakery for 60 years and still make at home for myself,

So nicely presented. 🙏💛

This is just what I'm looking for. I made one last year that used 8 egg yolks and my wife really didn't like it as it was way too rich. I think this recipe will be more to her liking. Just need to wait till the shops open now so I can get some whole milk

Hi Jim, I think the recipe you use sounds like a Creme Brulè. I hope your dear wife like this, we've made it daiñly in the bakery for more than 60 years. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

love this recipe!!! my custard came out amazing

Glad you liked it Oriana. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

This is how my nana used to make them. They look amazing

Ooh superb! Reminds me of being a kid eating this... will make this for sure. Thanks for making it appear sooooo easy Paul. Appreciate the videos. No, I don’t. I LOVE the videos mate. Keep them coming. You keep me sane.

Hi, Thanks. By the way, if you don't want to use the sweet pastry recipe, you can use ordinary sgortcrust pastry instead. being diabetic that's what I use for myself. Send me a photo of the result via my facebook page please. I hope you're both keeping safe and well.

@Mr. Paul's Pantry Thanks Paul, I think I will stick with the sweet pastry but just eat small amounts throughout the week. Nice compromise haha. - Ahh I don’t actually use Facebook apart from its messaging side, maybe Mr Paul’s Pantry should get an Instagram account? Hehe

PS. We’re doing good thank you, hope you and the dogs are well?

@ScouseTrooper Instagram is too complicated for me. I don't have any time to fiddle about learning how to do something else at my age. Designing the website nearly finished me off!!

@Mr. Paul's Pantry i hear ya haha. Shame we didn’t live more local to one another. It’s something I’d happily do for you - payment in Cheese Pasties and Egg Custards would be most welcome ha! - You’ve a great and loyal following here to be fair, and you did extremely well doing the website yourself! Congrats.

Mr. Paul, My Mom used to make a custard like this one, but she didn't put it in a pastry. Can't wait to try this recipe. Thanks for sharing.

Hope you enjoy it Kate. And a BIG thank you for your generosity, you're most kind, couldn't find your email address. xx

Hi Mr. Paul! Just to let you know that you are not plain and your food/baking is top notch and delicious!

You're very kind, Thank You. Stay safe.

Thank you for the tips ..especially straining the eggs and milk first and then letting it rest..It brought back memories of my childhood and I'm going to make these tomorrow. Again many thanks for sharing your knowledge and your time. It's much appreciated..

You're most welcome Jane, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

Hi Paul I did your egg custard recipe and I can tell you it was beautiful it beats any of BIRDS egg custard it was so tasty thank you for sharing.

Glad you enjoyed it Christina, thanks for the feedback.

Oh thank goodness for an easy way to make a custard tart, thank you thank you for sharing this awesome recipe 🙏🙏👍👍👏👏👏💖💖

My pleasure Chris.😊 I hope you enjoy it.

I shall always think of Lionel in "As Time Goes By" with his custard tarts 🤣💖✨

Made this many times since I first saw it and delicious every time. Mr Paul is quite right this tart needs no "nonsense" ingredients like cream or vanilla it is a good old fashioned tart which is best prepared exactly as in this recipe

Well said Philip. thanks so much for taking the time to comment.

Excelent custard pie ! I love them Thank for sharing your recipe !👍🤗margoth

My pleasure Margoth😊

I've most times blind baked these tart shells even the small ones and hated doing it and I always added hot custard filling without the egg yolks, but after watching this video I am going to do it this way in future, so much less faffing around. Thanks so much Mr. Paul

Hi Jill, in my bakery both in the UK and here in Spain we made about 30 dozen every morning, can you imagine blind baking and hot fill in that lot???? You really only need to blind bake when the case is larger than say 6 inches across. Hoe this helps.

What you call custard tarts are exactly what we call custard pie in the US. Your method makes a very nice, thick custard. I'm going to have to give it a try 👍🏻

Hi Sue, in the bakery trade a pie has a lid, if no lid it's called a tart/flan. Thanks for watching

Hi there, Paul! I’m so excited to find your recipe; no using of cream, just pure milk! (It’s rather difficult to find cream in residential areas of Singapore) Best is that your recipe doesn’t call for 2 different bake temperatures like some does! However, I wonder, if I’m to use a pie pan that’s about 8 inches, does the baking time remain as 25-30 min as those small ones you made??

Thanks for your comment, unfortunately, once you start going to a larger pan you WILL have to blind bake the pastry case. But once the custard is added the baking time is the same. I hope this help. Contact me anytime if you have any other questions. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

These were always my favourite as a boy. They were tasty, filling and not too sweet. Perfect! 😋👍

Hey Pete, exactly what Rosa just said,,,,, Yup, Yup, Yup, Perfect!!! "I could eat one right now" (quote) 😋😋😋 TYFS, Mr Paul Stay Safe and Well Mark and Rosa

Hi Pete, because I have to watch the sugar intake, I usually use ordinary shortcrust. Regards to you both.

@mark t old garden gnome Hi Rosa, Hi Mark, sorry I ate your share to save them going to waste!

@Mr. Paul's Pantry Wise Man

Super. My mum used to make small ones every sunday was our treat xx

I love the recipe and I’m going to try it thank you good luck

They taste gorgeous I make them like you but did not know about the twenty minutes rest for the custard stay safe Mr Paul

I enjoy the authentic recipes....so good, don't like the updated ones, thank you for showing us the simple recipes....so much better

Hi Jeanne, most of these recipes I have used in my bakeries both in the UK and here in Spain over the past 60 years and I try to keep the original recipes. Thank you for watching and for gtalking the time to comment too, it's much appreciated.

My motherinlaw is from manchester and she always says she misses the old fashioned custard tarts. So after coming upon your channel by chance i made these. Not only did she love them i now get asked to make them again. I personally never like them, however you have now changed my mind these are yummy. I also subscribed

Hello Shaz, Thank you so much for watching and for your welcome comment. Also a big THANK YOU for subscribing. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

Fantastic, will definitely be making these next week.

Exactly why I just subscribe - no nonsense fancy pancy stuff - just plain ol' goodness! Thank you Mr Paul... looking forward to try English Baking!

Awesome, thank you! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

Thank you Mr Paul! It looks lovely!

You are very welcome. thanks for watching

Can't wait to try this recipe!

Hope you like it! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

This Recipe is So So good. This is how I am going to make it from now on. So glad I have found your Channel

That's good to know Elizabeth, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

This was so precise, thank you for posting!

Thank you Michael, I'm glad it was helpful! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

Oh my goodness!! I must try this. Thank you.

Nice recipe Mr. Paul. If there are any bubbles in the custard, a torch ( burnsomatic) creme brulee torch will get rid of the bubbles👍🤠

Thanks Jeffrey, If you let it stand to rest as I mentioned, they will have gone by the time you come to bake it anyway.

Those are simply beautiful and you are as well. Thank you for the video and helpful instructions.

You are so welcome. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : https://mr-pauls-pantry.com/

This is how my mom made custard and it was awesome

Hmmmm I love custard tarts thank you Mr Paul for sharing this lovely recipe well explained happy baking 😊 😁👍🇬🇧

My pleasure 😊

It's my first time paul that I am doing your egg custard it looks beautiful on your video so I will let you know how it turns out its a first time to making that type of pastry as well.

Hope you enjoy and I'm looking forward to hearing from you with the results and perhaps a photo.

Looks 😋 yummy

Thank you 😋

Thank you Mr Paul for the information on the pastry and on leaving the custard to rect before using

You are very welcome Sylvia, thanks for the feedback.

I'm going to make these with my grandchildren. Thank you ☺️

Have fun Jan. Thanks for watching.

Thankyou so much loved your custard tarts

Making them for Christmas! Thank you

Hi Mr Paul thank you so much for sharing mmmmmmm yummy delicious recipe

I loved to pick these tarts up when living in the UK. I wish fellow Americans were as found of these as I am! 😆

Hi Eric, now you can make your own and enjoy one whenever you wish.

I love your presentation Sir. Going g to make this today.

Hope you enjoy it Janet.