Custard Tart
I’m not lying when I tell you custard tart is my most favourite tart in the world, and this one is amazing.
Method
First make your pastry by rubbing the butter and flour between your fingers until it resembles breadcrumbs. Grate in about 1/4 of your nutmeg using a fine grater.
Add cold water a couple of tablespoons at a time, using your hands to bring together into a dough.
Once you have bought this together wrap in cling film and put it in the fridge for at least 30 minutes.
Preheat your oven to 180°C.
Roll out again, to the thickness of a £1 coin and large enough to line your tin with some overhang.
Grease your tin with plenty of butter and press the pastry into the tin (leaving the excess draped over the sides).Put your tin into the fridge and chill for 10 mins.
Line the pastry with baking parchment and fill with baking beans or rice. Bake for 20 mins, then remove beans and paper. Bake for another 15 mins until golden.
Trim the edges of the tart with a sharp serrated knife and set aside.
Turn your oven down to 130°C.
Whisk together the eggs and sugar in a large bowl.
Split your vanilla pod lengthwise and use your knife to scrape out the seeds. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil.
Immediately pour onto the eggs, whisking fast as you go. This is your custard. Sieve your custard into a jug.
Put the tart case onto a baking sheet and then onto a pulled-out oven shelf in the middle of your oven.
Pour the custard into your tart tin, all the way to the top. Grate over a nice layer of nutmeg, then gently slide your oven shelf back into the oven and bake for 1 hr.
When it’s ready, the tart should be set and pale golden on the top, and still have a small wobble in the centre when you move the tray.
Cool completely, then serve in (thick) slices.
Ingredients
350g plain flour
150g cold unsalted butter
1 whole nutmeg
4 large eggs
140g golden caster sugar
300ml double cream
300ml whole milk
1 vanilla pod
You will also need a 20cm loose bottomed sandwich or tart tin.
Top Tips
You can knead this by hand. Just keep going for about 10 minutes until the dough is smooth.
