Custard tart with nutmeg pastry

Custard tart with nutmeg pastry

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(21 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 35 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 12

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
405
protein
6g
carbs
33g
fat
28g
saturates
13g
fibre
1g
sugar
14g
salt
0.54g

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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Method

  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.

Recipe from Good Food magazine, November 2009

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Comments

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ellacupcake's picture
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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.

catpear's picture

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

dawnwtraining's picture
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Ooops!

dawnwtraining's picture
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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!

nuttybubbles's picture

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

daughter2's picture

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

seztanswell's picture
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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!

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

sabrick's picture

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.

samphirequeen's picture
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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!

pansypalace's picture

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

artyray's picture
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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

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

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