Custard tart with nutmeg pastry

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• Natalie

  2009-10-21 11:47:24.332554

  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

  2009-10-23 20:53:03.69936

  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

  2009-10-26 20:09:00.157109

  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

  2009-10-30 23:43:07.809344

  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

  2009-11-01 16:30:06.936911

  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

  2009-11-07 11:47:55.955233

  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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• Sarah

  2010-04-10 19:49:16.432346

  Sarah rated and commented on this recipe

  

  Really lovely. I made my own sweet flan pastry with vanilla seeds and nutmeg and made little custard tarts instead. Will make this again for sure!

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• Susan

  2010-08-01 22:38:00.321039

  Susan commented on this recipe

  Really nice .I think I would reduce the sugar though a bit sweet.

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• nuttybubbles

  2010-08-29 13:28:44.758134

  nuttybubbles commented on this recipe

  This recipe is so easy to follow with superb results *****

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• Dawn

  2010-11-16 18:31:44.430525

  Dawn commented on this recipe

  Made this at the weekend and thought it was delicious, so much better than any shop bought. Its my husbands fav - do you think it can be frozen? The clue is probably that it doesn't say so, but wanted to check, I am thinking I will cut it into portions beforehand so he can have a peice whenever he likes!

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• Dawn

  2010-11-16 18:59:30.324893

  Dawn rated and commented on this recipe

  

  Ooops!

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• catpear

  2011-02-10 10:36:14.402765

  catpear commented on this recipe

  Can this be made with sweet pastry like you would lemon meringue as I am not a pastry fan but do like sweet pastry?

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• ellacupcake

  2011-05-17 13:18:36.949957

  ellacupcake rated and commented on this recipe

  

  I'm not sure what I did wrong with this but I've never had such a baking disaster :( The pastry was soggy and raw and the custard completely tasteless apart from the nutmeg I grated over the top - it went straight into the bin. Such a disappointed as I'd been drooling over it on the website for a couple of months before making it. GF - it would be EXTREMELY helpful if you state on recipes that pastry should be pricked with a fork prior to baking.... I only found this out recently, and I think this contributed to my pastry problem, which bubbled right up after I removed the baking beans.

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• Andy-g

  2011-06-08 16:14:48.521831

  Andy-g rated and commented on this recipe

  

  followed this recipe,great results though I never use vanilla in this or any other egg custard tart recipe simply because I don't think it needs it, but nutmeg is essential. great thanks Andy Sheffield

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• harrysmum

  2011-06-23 12:30:56.493548

  harrysmum commented on this recipe

  Easy to follow recipe & absolutely fantastic results, the whole family loved it & I think this will become a regular our house.

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• Joseph Stephen Reeves

  2011-08-07 19:55:34.957829

  Joseph Stephen Reeves rated and commented on this recipe

  

  This was great. We demolished half of it in 10 mins, and we are eagerly awaiting tomorrows serving. 5 stars!

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• JohnE

  2012-02-21 22:07:10.479317

  JohnE rated this recipe

  

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• HowD

  2012-03-20 15:23:47.147414

  HowD rated and commented on this recipe

  

  Made this for Mothers Day for my wife and she loved it. will do again and again as many brownie points obtained.

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• Julie

  2012-04-07 07:09:51.148795

  Julie rated and commented on this recipe

  

  I made my own pastry. Then made the custard exactly how it said, but I found the custard became a bit like scrambled eggs, so I then beat the custard up in my mixer, and it became a bit smoother. I am now waiting for it to cool down, it does look very nice, so will get back to you tomorrow with the results.!!

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• Julie

  2012-04-08 03:54:46.155825

  Julie commented on this recipe

  I feel this egg custard isn't the best way to make it, and feel the milk should be cooled before you pour it onto the egg mixture, as it cooks the eggs as you pour the hot milk, so it comes out a bit like scrambled eggs. I wouldn't use this method again I'm afraid.!

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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 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, sugar 14g, salt 0.54 g

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