Name: Custard tart with nutmeg pastry
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 12
Cuisine: British
Ingredients: 500g pack shortcrust pastry; 1 whole nutmeg for grating; 4 large eggs; 140g golden caster sugar; 300ml double cream; 300ml whole milk; 1 vanilla pod seeds scraped out

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Custard tart with nutmeg pastry

Custard tart with nutmeg pastry

Good Food team

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Serves 12

More effort

Prep: 15 mins

Cook: 1 hr and 35 mins

Plus chilling

A star rating of 4.3 out of 5.44 ratingsRate

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There's something so honest about a custard tart, simply topped with a grating of nutmeg

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Ingredients

Nutrition

Units:

MetricUS

500g pack shortcrust pastry
1 whole nutmeg

for grating
4 large eggs
140g golden caster sugar
300ml double cream
300ml whole milk
1 vanilla pod

seeds scraped out

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Nutrition: per serving

kcal405
fat28g
saturates13g
carbs33g
sugars14g
fibre1g
protein6g
salt0.54g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater. Fold the dough in half, then roll out again, to the thickness of 2 x £1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.
step 2

Turn oven down to 150C/130C fan/ gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a jug. Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr. When it’s ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.

Recipe from Good Food magazine, November 2009

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A star rating of 4.3 out of 5.44 ratings

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