Egg Custard Tart

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)

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.

Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.

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.

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.

Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden.

Turn the oven down to 150°C (130°C fan, gas mark 2).

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!