Pap and custard tarts

By Drum Digital
20 March 2015

An odd combination perhaps but like nothing you’ve tasted – totally delicious!

Serves 4

Preparation: 15 min

Cooking: 1 hour


1 litre (4 c) water

2,5 ml (½ t) salt

125 ml (½ c) sugar

250 ml (1 c) maize meal


3 eggs

10 ml (2 t) vanilla essence

60 ml (¼ c) castor sugar

180 ml (¾ c) milk, warmed

Pinch nutmeg

Preheat the oven to 180 °C.

1      Pap: pour 750 ml (3 c) water, the salt and the sugar in a pot and bring to the boil. Mix the remaining water with the maize meal until smooth, add to the pot.

2      Cover and cook over low heat for 20 minutes, stirring while cooking. Remove the pap from the heat and allow to cool.

3      Custard: Whisk the eggs, vanilla essence, castor sugar and milk together. Line the bottom and sides of 4 ramekins with the cooled pap and gently pour the custard mixture over.

4      Sprinkle nutmeg over each filled ramekin. Bake for 30 minutes or until just set. Cool completely and serve.

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