Egg Custard Tart
Ingredients: • 150g / 6 oz plain flour • • • •
Pinch of salt
75g /3oz butter or an equal mix of butter and lard, cubed 2 - 3 tbsp cold water
3 large eggs, plus 2 large egg yolks, lightly beaten
• 55 g / 2 oz caster sugar • 570 m1 / 1 pint single / light cream • •
Method: • • •
Heat the oven to 220°C/Gas 7 For the pastry
Place the flour, butter and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Be careful not to over-rub. Add the cold water to the mixture a small amount at a time, and using a round-bladed knife, stir until the dough binds together. Wrap the dough in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
• Gently roll out the pastry to line a 1½”/4 cm deep, x 7”/18 cm base tart tin. Brush the pastry all over with a little of the beaten egg. This will help seal the pastry during cooking. Place the pastry in the fridge while you make the filling. For the filling
• •
• •
In a large bowl beat the eggs and egg yolks lightly with the sugar.
• Warm the cream to a gentle simmer, then pour slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract if you are using.
Pour the egg and cream mixture through a sieve into the pastry case. Sprinkle over the grated nutmeg.
Place the tart onto a baking sheet and bake in the centre of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 180°C/Gas 4 and continue cooking for a further 20 minutes or until the custard is set.
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1/4 teaspoon vanilla extract (optional – makes it sweeter) 1/2 teaspoon whole nutmeg, freshly grated
Who doesn’t love a delicate custard tart?
Prep Time: 30 minutes Cook Time: 30 minutes
Serves 6.
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