Baked egg custard tart

Baked egg custard tart

By
From
Slow
Serves
6-8
Photographer
Tara Fisher

I remember that when I was young, aged around seven or eight, I used to save my dinner and tuck shop money and head to Thomas the Bakers on my way home. They had small custard tarts that I used to love – it was probably right there and then that my sweet tooth began. Fresh vanilla pods and nutmeg are the key to this for me.

Ingredients

Quantity Ingredient

Pastry:

Quantity Ingredient
175g butter, plus extra for greasing
240g plain flour, plus extra for dusting
50g icing sugar
1 egg yolk

Filling:

Quantity Ingredient
1 vanilla pod
750ml double cream
10 egg yolks
2 whole eggs
100g caster sugar
1/4 teaspoon freshly grated nutmeg

Method

  1. Grease and flour a 23cm diameter, 4cm deep tart tin. Sift the flour and icing sugar in a mixing bowl and stir together. Cut the butter into cubes and rub it together with your fingertips until it resembles breadcrumbs. Add the egg yolk and about 4 tablespoons water, a little at a time, and keep mixing to form a soft dough. Remove it from the bowl and flatten it into a disc. Wrap it in clingfilm and chill in the fridge for at least 30 minutes.
  2. For the filling, split the vanilla pod in half lengthways and scrape the seeds out into a bowl. Add the rest of the filling ingredients, reserving one of the egg yolks for later, and whisk together, then pass through a fine sieve and set aside.
  3. Remove the pastry from the fridge and roll it out on a lightly floured work surface to make a disc roughly 40cm in diameter. Place the pastry into the tart tin, pressing down lightly so that the tin is lined with no gaps, and leave a little pastry hanging over the rim. Return to the fridge to rest for about 15 minutes. Preheat the oven to 180°C.
  4. Line the pastry case with greaseproof paper and baking beans, rice or flour and bake in the oven for 15 minutes. Remove the paper and contents, then brush the base and sides of the pastry case with the reserved beaten egg yolk, making sure there are no holes anywhere. Return the tart case to the oven and bake for another 10 minutes, until just coloured.
  5. Reduce the temperature to 100°C, then slide out the oven shelf the pastry case is on. Carefully pour the custard mixture into the pastry case and gently slide it back into the oven. Bake for 1 hour, then turn the oven off and let the tart completely cool in the oven before serving.
Tags:
James Martin
Saturday Kitchen
slow cooking
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