sweet

Custard Tart

• source: https://www.bbcgoodfood.com/recipes/custard-tart-nutmeg-pastry
• servings: 12

Ingredients

• 500 g shortcrust pastry
• 1 whole nutmeg
• 4 eggs
• 140 g golden caster sugar
• 300 ml double cream
• 300 ml whole milk
• 1 vanilla pod

Cookware

• oven
• fine grater
• 20cm loose-bottomed sandwich tin
• baking sheet
• sharp serrated knife
• large bowl
• saucepan
• jug

Method

1. Preheat oven to 200°C/180°C fan. Roll shortcrust pastry out to about 1 cm thick, then grate over a dusting of nutmeg using a fine grater. Fold the dough in half, then roll out again to the thickness of 2 x £1 coins, large enough to line a 20cm loose-bottomed sandwich tin.
2. Press the pastry into the tin, leaving the excess draped over the sides. Put onto a baking sheet and chill for 10 minutes. Line the pastry with baking parchment and fill with baking beans. Bake for 20 minutes, then remove beans and paper. Bake for another 15 minutes until golden and sandy all over. Trim the edges with a sharp serrated knife.
3. Turn oven down to 150°C/130°C fan. Whisk together eggs and golden caster sugar in a large bowl.
4. Put double cream, whole milk, and vanilla pod seeds scraped out into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a jug.
5. Put the baking sheet onto the pulled-out oven rack, then pour in the custard right to the top. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 60 minutes. The tart should be set and pale golden on the top with just the merest tremor in the centre. Cool completely, then serve in slices.