Custard Tart

Serves
Short crust pastry

225g Plain flour

120g Butter

Salt pinch

40g Icing sugar

1 Lemon zest

1 Egg yolk

1 Egg

 

Custard filling

200g Egg yolks

85g Caster sugar

550ml Whipping cream

1 Vanilla pod

1 Nutmeg

Short crust pastry

On a kitchen aid with the paddle attachment mix the butter and dry ingredients to a crumb consistency. Combine the eggs and water but do not mix, leaving the eggs whole. On a medium speed pour the eggs and water into the dry mix, once the mix has come together, remove from the machine and finish on the bench by hand. It is important now to over work short crust.

Or by hand. 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 the whole egg and slowly add to the mixture. Mix until the pastry forms a ball.

Wrap tightly in cling film and refrigerate for 2 hours.

Roll out the pastry on a lightly floured surface to 2mm in thickness. Carefully arrange the rolled pastry into a 23cm tart case and use any excess pastry to push in the corners so that the pastry is flush with the bottom of the mould. Prick the bottom of the case with a fork and line the inside of the pastry with cling film, ensuring to use enough to go over the outside of the tart shell.

Use small baking beans, or a combination of grains and pulses to fill the lined tart shell. Bake blind for about 15mins or until the pastry is just about to turn golden brown. Remove the beans or rice and continue to cook for a further 20 minutes. Until the tart is as dark as you want it, because it will not get any more colour once you start cooking the custard!

 

CUSTARD FILLING

Half the vanilla bean lengthways and scrape out the seeds and add both to the cream in a saucepan. Bring the cream to a boil

Whisk together the yolks and sugar. Then pour the hot cream over the egg mix, whisking constantly. Strain through a fine sieve into a jug.

 

TO FINISH

Pre heat the oven to 110°

Pour the warm custard mixture into the pastry case and grate a generous amount of nutmeg over the top. Place in the oven and bake for around 35 minutes or until just set. When you shake it, there should be a small wobble in the middle around the size of a small plate. It will firm up once you take it out.

Allow to cool to room temperature. Slice with a serrated knife and serve.

Ingredients

Short crust pastry

225g Plain flour

120g Butter

Salt pinch

40g Icing sugar

1 Lemon zest

1 Egg yolk

1 Egg

 

Custard filling

200g Egg yolks

85g Caster sugar

550ml Whipping cream

1 Vanilla pod

1 Nutmeg

Ingredients

Short crust pastry

225g Plain flour

120g Butter

Salt pinch

40g Icing sugar

1 Lemon zest

1 Egg yolk

1 Egg

 

Custard filling

200g Egg yolks

85g Caster sugar

550ml Whipping cream

1 Vanilla pod

1 Nutmeg

method

Short crust pastry

On a kitchen aid with the paddle attachment mix the butter and dry ingredients to a crumb consistency. Combine the eggs and water but do not mix, leaving the eggs whole. On a medium speed pour the eggs and water into the dry mix, once the mix has come together, remove from the machine and finish on the bench by hand. It is important now to over work short crust.

Or by hand. 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 the whole egg and slowly add to the mixture. Mix until the pastry forms a ball.

Wrap tightly in cling film and refrigerate for 2 hours.

Roll out the pastry on a lightly floured surface to 2mm in thickness. Carefully arrange the rolled pastry into a 23cm tart case and use any excess pastry to push in the corners so that the pastry is flush with the bottom of the mould. Prick the bottom of the case with a fork and line the inside of the pastry with cling film, ensuring to use enough to go over the outside of the tart shell.

Use small baking beans, or a combination of grains and pulses to fill the lined tart shell. Bake blind for about 15mins or until the pastry is just about to turn golden brown. Remove the beans or rice and continue to cook for a further 20 minutes. Until the tart is as dark as you want it, because it will not get any more colour once you start cooking the custard!

 

CUSTARD FILLING

Half the vanilla bean lengthways and scrape out the seeds and add both to the cream in a saucepan. Bring the cream to a boil

Whisk together the yolks and sugar. Then pour the hot cream over the egg mix, whisking constantly. Strain through a fine sieve into a jug.

 

TO FINISH

Pre heat the oven to 110°

Pour the warm custard mixture into the pastry case and grate a generous amount of nutmeg over the top. Place in the oven and bake for around 35 minutes or until just set. When you shake it, there should be a small wobble in the middle around the size of a small plate. It will firm up once you take it out.

Allow to cool to room temperature. Slice with a serrated knife and serve.

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