Custard tart


First published in 2015
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Tart pastry

Custard Filling

Start your custard tart recipe by preheating your oven to 170°C/gas mark 3
For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs
Then add the sugar to the mixture. Then beat together the egg yolk and whole egg and slowly add these to the mixture. Mix until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours
Line your tart tin (18cm/7in) with greaseproof paper and place on a baking sheet
Roll out the pastry on a lightly floured surface to 2mm in thickness. Carefully arrange the rolled pastry into the tray and use any excess pastry to push into the corners to ensure the pastry is flush with the tray. Line the inside of the pastry with thick catering grade cling film, ensuring to use enough to go over the outside of the tart shell
Use small baking beans or better yet rice to fill the lined tart shell. Bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the beans or rice, and allow to cool. While cooling, turn the oven down to 130°C/gas mark 1 so you can cook your custard tart
For the filling, bring the cream to the boil. Whisk the yolks and sugar together then add the cream and mix well. Pass the mixture through a fine sieve into a jug
  • 9 egg yolks
  • 75g of caster sugar
  • 500ml of whipping cream
Place the pastry case in the oven then pour the custard mix right to the brim. Grate the nutmeg liberally over the top then bake for 30-40 minutes or until the custard appears set but not too firm
Remove from the oven and allow to cool to room temperature before serving
First published in 2015
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