Egg Custard Tart
3 Reviews
About our Egg Custard Tart recipe
A creamy custard tart lightly sprinkled with nutmeg - who could resist? This classic tart is sure to have your family and friends queuing up for a slice.
- Vegetarian
Method
Step 1
Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or blitz the ingredients in a food processor)
Step 2
Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.
Step 3
Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.
Step 4
Drape the pastry over the rolling pin and use to line an 8 inch round tart tin. Trim the edges with a knife. Chill for half an hour in the fridge.
Step 5
Preheat the oven to 190°C (170°C fan, gas mark 5). Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.
Step 6
Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden.
Step 7
Turn the oven down to 150°C (130°C fan, gas mark 2).
Step 8
Whisk together the eggs, sugar, cream, milk and vanilla. Put the pastry case on a baking tray, then pour in the custard, right to the top. You may not need every last drop. Grate a little nutmeg on top then carefully bake in the oven for 25-30 minutes or until it is only just set but still has a slight wobble in the centre. Serve cold.
Try our gold leaf version!
Ingredients
For the Pastry
- 200gAllinson's plain white flour
- 2 tbspSilver Spoon Icing Sugar
- 100gButter (chilled & cubed)
- 1Egg yolk
- 2 tbspWater
For the Filling
- 3Eggs
- 75gBillington's Unrefined Golden Caster Sugar
- 200mlDouble cream
- 200mlMilk (whole)
- 1 tspNielsen-Massey Vanilla Bean Paste