Custard tart

A rich, traditional custard tart

Wholesome and nourishing, this tart uses real eggs and cream. This is far better and more enjoyable than anything from regular bakeries.

Ingredients

Pastry

• plain flour, 225 g
• butter, 150 g
• sugar, 50 g
• eggs, 2

Custard

• cream, 600 mL
• milk, 80 mL
• egg yolks, 12
• sugar, 150 g
• vanilla extract, 1 tbsp
• nutmeg, 1

Procedure

1. Combine flour and butter and then mix in sugar.
2. Add an egg and knead the ensuing dough into a disc.
3. After chilling the dough for 30 min, roll it to about 30 cm across.
4. Drape the pastry over a greased tart tin. Press the base and sides and chill for a further 30 min.
5. Blind bake the base at 180 °C for 20 min laden and then a further 5 min unladen.
6. Brush the inside surface of the pastry case with an egg yolk and bake again for 5 min.
7. Heat cream and milk over medium heat until it just boils.
8. Whisk egg yolks with sugar and vanilla.
9. Pour the hot cream and milk, in portions, into the sweetened egg yolks and continue whisking.
10. Pour the hot custard into the pastry case and grate nutmeg onto the top.
11. Bake the tart at 130 °C for 50 min, and until there is only a slight wobble at the centre.
12. Allow the tart to cool completely before trimming excess pastry.
13. Serve slices of the tart with vanilla or cinnamon ice cream.