Classic Custard Tart
Rich and indulgent custard tart.
Simon Rimmer, Sunday Brunch
Ingredients
Pastry
- 350g flour
- 125g sugar
- 160g butter, cubed (unsalted)
- 3 yolks
- (See also notes at the end of the recipe)
Filling
- 15 yolks
- 175g sugar
- 1 vanilla pod
- 1 litre double cream
- whole nutmeg to grate
- (See also notes at the end of the recipe)
To serve
- icing sugar
- Soft fruits
- Pouring cream
Method
Sieve flour and sugar into a bowl. Rub in the butter, add the yolks. When you get a dough, wrap it up and chill for 20 minutes.
Roll out and bake blind at 180C for 25 minutes in a 250mm tart case. Cool completely.
Filling: Beat the eggs, sugar, vanilla and cream, pass through a sieve, leave to stand for 25 minutes.
Scoop off any bubbles, then pour into the case.
Grate on lots of nutmeg and bake at 120C for approximately 1 hour 20 minutes until fully set.
Serve dusted with icing sugar, fruit and cream.
My notes
- Very very rich!
- Pastry needed more liquid – used milk.
- Filling is actually way too much – almost double of what you need.
