Custard tart with nutmeg pastry

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1. Video tutorial: Making custard

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.
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.

405 kcalories, protein 6g, carbohydrate 33g, fat 28 g, saturated fat 13g, fibre 1g, salt 0.54 g

Latest comments and suggestions

• Natalie

  21 October 2009

  Natalie rated and commented on this recipe

  

  Gorgeous. Much better than a shop one and tasted even better the next day. Will definitely make this again.

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• Ray

  23 October 2009

  Ray rated and commented on this recipe

  

  Mmmmm, just as good as the one's my mother used to make when I was little. This is just delicious and a very easy recipe to follow, I'd definitely recommend this one

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• Jenny

  26 October 2009

  Jenny commented on this recipe

  We are all egg custard fanatics in our house, especially my son, so this very easy recipe was a delight to make and got top marks from my son. I agree with Natalie that it tasted better the next day and we had to fight over the last slice, shall make this on a regular basis now. Next time I will try susbstituting some of the double cream for half fat creme fraiche which I do when making a quiche and always works well

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• samphirequeen

  30 October 2009

  samphirequeen rated and commented on this recipe

  

  I was really suprised how much I like this tart, having never been keen on bought ones in the past, the uncooked custard was gorgeous too- kept some back to eat separately!

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• SABRICK

  01 November 2009

  SABRICK commented on this recipe

  I just loved this recipe. I have made it 3 times for family and friends. I did make some adjustments too. I also added a sprinkling of caster sugar to the nutmeg pastry and reduced the sugar in the recipe to 120g to compensate. My family have just loved it every time.

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• Scrappydoo

  07 November 2009

  Scrappydoo rated and commented on this recipe

  

  Loved the custard in this tart. Really tasty. My sandwich tin wasn't deep enough so will use a different tin next time.

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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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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 15 mins

Cook min 1 hr 35 mins

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

405 kcalories, protein 6g, carbohydrate 33g, fat 28 g, saturated fat 13g, fibre 1g, salt 0.54 g

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