Egg Custard Tart

  • Total Time

    1h 15m
    • Prep Time

      30m
    • Bake Time

      45m
  • Serves

    8
  • Skill Level

    Easy
  • Dietary Needs

1 Review

4 star rating

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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.

Method

  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)

  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.

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

  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.

  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.

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

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

  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.

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Reviews

  1. 4 star rating

    Made this a few times now, easy to do and quite tasty.

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