Nutmeg and Honey Custard Tartlets
Serves: 7 tartlets
Preparation: 15 minutes • Bake: 18 minutes • Cool: 30 minutes
  • 7 (3.15-inch) shortbread tart shells, such as Clearbrook Farms
  • 1 large egg white, lightly beaten
  • ½ cup heavy whipping cream
  • 2 large eggs
  • 3 tablespoons honey
  • 1 teaspoon ground nutmeg*
  • ½ teaspoon vanilla extract
  • 1 recipe Whipped Cream (recipe follows)
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper. Place tart shells on baking sheet. Brush surface of shells with beaten egg white. Set aside.
  3. In a large liquid-measuring cup, combine cream, eggs, honey, nutmeg, and vanilla extract, whisking to blend. Divide mixture evenly among tart shells.
  4. Bake until set, approximately 18 minutes. Let cool completely, approximately 30 minutes.
  5. Place Whipped Cream in a piping bag fitted with a large open-star tip (Wilton 1M), and pipe onto cooled tarts in a decorative swirl.
*If using freshly grated nutmeg, use 2 teaspoons nutmeg.

Editor’s Note: Because the filling will soften the tart shells, we recommend making and eating these tartlets the same day.
Recipe by TeaTime Magazine at