October 10, 2016

Kentish Pudding Pie Tarts

a post from 2007 updated and given new photos in 2016

By In Blog Events, Recipes
This recipe for Kentish Pudding Pie Tarts was from a new (for 2007) magazine – Great British Food. Surprised to find the magazine still going, I don’t recall seeing the magazine since I used this recipe for one of those blog events so popular at the time (Waiter There’s Something In My… Topless Tarts hosted by my friend Cooksister.). I’ve searched their website but cannot find the original recipe. I really will have to hunt down the latest issue of the magazine and see what it is like today.

The recipe was originally by James Martin who advocating the serving some stewed crab apples on the side. His versions were to be cooked in six 9″ tart tins. Being bereft of such tins I used a small, cupcake, sized baking tray. The amounts below make 15. Which is annoying when my tray only has 12 holes!

Serve warm with a little ice-cream, a dollop of stewed apple or, as here, a pour of whipped double cream.

Recipe: Kentish Pudding Pie Tarts

Kentish Pudding Pie Tarts

Kentish Pudding Pie Tarts

Kentish Pudding Pie Tarts

A traditional English tart, just slightly sweet and very moreish

Course Dessert, Snack, Treat
Cuisine English
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 15 small tarts


  • 500 g Sweet Shortcrust Pastry
  • 75 g caster sugar
  • 150 ml double cream
  • 250 ml milk
  • 100 g ground rice
  • 125 g currants
  • 2 medium eggs
  • 1 lemon juice and zest
  • 1 pinch nutmeg
  • icing sugar to serve


  1. Oven to 200C/400F/G6.

  2. Line six 9cm tart tins or 15 smaller tins with pastry and blind bake for 10-15 minutes. Remove from the oven and cool a little.

  3. Whisk together the eggs and sugar.

  4. Mix the cream and milk in a saucepan and bring to the boil. Pour onto the egg/sugar mixture and whisk. Pour everything back into the saucepan and return to the heat. Constantly stir until lightly thickened. Remove form heat.

  5. Add ground rice, nutmeg and lemon. Pour onto tart cases. Sprinkle currants over the top.

  6. Bake for 10 minutes minimum until just set and lightly golden.

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  1. Katie November 17, 2007

    Your mini tarts look wonderful. Crab Apples are grown in the UK. They are small, quite hard and extremely tart. They must be cooked and can’t be eaten raw.

  2. Ann November 17, 2007

    These look wonderful! Crabapples can be gotten from a friendly yard… just start asking around.

  3. Jeanne November 19, 2007

    So do these guys have like an identity crisis or something? A pudding, a pie or a tart?! 😉 They sound really interesting – never thought of using ground rice in a sweet pastry but then again I’ve led a sheltered life…

  4. Cakelaw December 5, 2007

    These look great – I love rice pudding, so this seems like a natural progression to try.

  5. myfrenchkitchen December 9, 2007

    A stunning photo, not too mention mouthwatering!