Custard tart
By: James Martin From: James Martin: Sweet
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Custard tart
- Prep time:
- 25 mins
- Cook time:
- 1 hrs 5 mins
- Serves:
- 10-12
Subtly flavoured with allspice, James Martin's deliciously creamy custard tart is guaranteed to have people clamouring for more
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Ingredients
- 250 g ready-made sweet shortcrust pastry, (pâte sucrée)
- 750ml whipping cream
- 12 egg yolks
- 115g caster sugar
- 1/2 tsp ground allspice
Method
1. Preheat the oven to 200°C/gas 6.2. Roll out the pastry and line a 30cm loose-bottomed flan tin, leaving any excess pastry to hang over the edge (do not trim until after the pastry has been cooked).
3. Line with greaseproof paper and fill with baking beans or rice. Bake for 8-10 minutes, then remove from the oven.
4. Remove the greaseproof paper and baking beans. Reduce the oven temperature to 150°C/gas 2.
5. Heat the cream in a saucepan without letting it boil.
6. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick.
7. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle.
8. Pour the mixture into the cooked pastry case. Sprinkle with the allspice.
9. Bake for 50 minutes or until the custard is set.
10. Remove from the oven, trim the edges carefully and allow to cool. Serve at room temperature.
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Latest Comment
Heavenly! (I have to admit I can't follow recipes to the letter and had to add 1 tsp of vanilla extract. I also only had 600ml of cream so made up the other 150ml with skimmed milk, but it's still well rich).
Looks like a winner. Can't wait, so simple.