Egg Custard Tart

Britain's Best Bakery

https://www.cutoutandkeep.net/projects/egg-custard-tart • Posted by New Holland Publishers

Makes 1 tart

You will need

Pastry
150 g Plain Flour , plus extra for dusting 75 g Butter 70 g Caster Sugar 1 Small Egg Cold Water
Filling
525 ml Whipping Cream 150 g Or approximately 8 Egg Yolks 85 g Caster Sugar Nutmeg , grated (ground)

Project Budget

Time

Difficulty

Description

Makes 1 tart

Instructions

1. Preheat the oven to 170C/340F/Gas mark 3..

2. Pastry In a food processor, blitz the flour and butter together until it resembles fine breadcrumbs. Stir the sugar through. Mix in as much of the whole egg and sufficient cold water as needed to form a dough – you may not need it all. Knead a little to combine. Roll out the pastry on a lightly floured surface until it's large enough to fit the base and sides of a 23 cm (9 in) diameter flan case. Scrunch up some baking paper, then unwrap it. Place on the pastry, then fill with baking beans. Blind bake for about 15 minutes, or until golden. Reduce the oven temperature to 110C/225F/Gas mark ..

3. Filling Meanwhile, mix all the filling ingredients together, except for the nutmeg, in a large bowl. Leaving the baked flan case in the oven, remove the paper and baking beans and pour the filling into the case. Liberally sprinkle the surface with nutmeg, then bake for 40–50 minutes. The tart is baked when there is a jelly-like wobble in the centre. Leave to cool and serve cold.