Comments on: Old Fashioned Egg Custard Tarts https://culinaryginger.com/old-fashioned-egg-custard-tarts/ Authentic Recipes, Honest Ingredients Sun, 13 Apr 2025 00:49:43 +0000 hourly 1 By: Claire https://culinaryginger.com/old-fashioned-egg-custard-tarts/#comment-82048 Sun, 13 Apr 2025 00:49:43 +0000 https://culinaryginger.com/?p=30953#comment-82048 In reply to Tracey.

Nothing wrong with wanting to make a savory tart, it’s quite popular in other countries.

]]> By: Janette https://culinaryginger.com/old-fashioned-egg-custard-tarts/#comment-80908 Thu, 27 Feb 2025 23:31:10 +0000 https://culinaryginger.com/?p=30953#comment-80908 In reply to Emily.

⅛ inch (3 mm) thick

]]> By: Emily https://culinaryginger.com/old-fashioned-egg-custard-tarts/#comment-80893 Thu, 27 Feb 2025 11:56:44 +0000 https://culinaryginger.com/?p=30953#comment-80893 How thin should you roll out the dough? 
Thanks

]]> By: Janette https://culinaryginger.com/old-fashioned-egg-custard-tarts/#comment-76919 Thu, 14 Nov 2024 23:25:00 +0000 https://culinaryginger.com/?p=30953#comment-76919 In reply to Kirsty Jane.

You could bake them entirely, then wrap well and keep overnight refrigerated. The next day you could reheat in a low oven to warm them up. I hope this helps, enjoy!

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