Custard and nutmeg tart

By: Matt Tebbutt From: Market Kitchen

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This recipe is classed as easy

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3.60 / 5 (5 votes cast)

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Prep time:
25 min, plus 1 hr resting
Cook time:
1 hr 10 min
Serves:
10

A slice of Matt Tebbutt’s traditionally British egg custard tart needs no accompaniment, but a nice cup of tea with it wouldn’t go amiss

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Ingredients

For the pastry

  • 280 g plain flour, plus extra for dusting
  • 230 g unsalted butter, softened
  • 2 medium egg yolks
  • 1 vanilla pod, split lengthways, seeds scraped
  • 115 g icing sugar
  • 1 lemon, finely grated zest only (optional)

For the filling

  • 1 litres double cream
  • 2 vanilla pods, split lengthways
  • 10 medium eggs
  • 250 g caster sugar
  • freshly grated nutmeg
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. For the pastry: put the flour and a pinch of salt in a mixing bowl. Make a well in the centre and add the butter, egg yolks, vanilla seeds, icing sugar and lemon zest (if using).

2. Mix together using your hands and then roll the pastry into a log shape and wrap it in cling film. Chill for at least 1 hour.

3. Preheat the oven to 180C/160C fan/gas 4 and dust a 30cm tart tin with flour.

4. Remove the pastry log from the fridge and cut into 1cm circles. Arrange the circles in the tart tin, pressing the edges together to cover the base and sides completely (this method helps prevent the pastry being over-worked). Return the pastry to the fridge for 10 minutes.

5. Line the pastry case with greaseproof paper and top with baking beans, then bake until the pastry is golden brown. Set the tart case aside and reduce the oven temperature to 110C/90C fan/gas ¼.

6. For the filling: bring the cream and vanilla to scalding point in a saucepan then remove from the heat. Beat the eggs and sugar together in a heatproof bowl, then pour in the warm cream, stirring continuously.

7. Pass the mixture through a sieve into a clean bowl or jug then pour the filling into the pastry case. Bake for about 1 hour, or just until the egg custard is about to set.

8. Turn off the oven. Sprinkle the grated nutmeg over the custard filling and leave the tart to cool in the oven.


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Latest Comment

 

I looked this receipe up for my husband to try himself as egg custard is his all time favourite, it was simple to follow, he loved the pastry as it was so pliable, we now have one converted baking assistant (previously eating assistant and occasionally, well very occasionally a washing up type bloke!)

Tigersdawn Tigersdawn  Posted 01 Jun 2010 9:37 PM