Custard tart - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 200 g Plain white flour
- 2 tbsp Icing sugar
- 100 g Butter (unsalted) chilled and cubed
- 1 Egg yolk(s) (free range) large
- 2 tbsp Water
For the filling
- 3 Egg(s) (free range)
- 75 g Unrefined golden caster sugar
- 200 ml Double cream
- 200 ml Milk (whole)
- ½ tsp Vanilla bean paste
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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)
For this step you'll need:
- 200g Plain white flour
- 2 tbsp Icing sugar
- 100g Butter (unsalted) chilled and cubed
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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.
For this step you'll need:
- 1 Egg yolk(s) (free range) large
- 2 tbsp Water
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3
Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.
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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.
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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.
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6
Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden.
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7
Turn the oven down to 150°C (130°C fan, gas mark 2).
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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.
For this step you'll need:
- 3 Egg(s) (free range)
- 75g Unrefined golden caster sugar
- 200ml Double cream
- 200ml Milk (whole)
- ½tsp Vanilla bean paste