Custard tart with nutmeg pastry

Custard tart with nutmeg pastry

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

Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 35 mins

plus chilling

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.

405 kcalories, protein 6.0g, carbohydrate 33.0g, fat 28.0 g, saturated fat 13.0g, fibre 1.0g, sugar 14.0g, salt 0.54 g

Recipe from Good Food magazine, November 2009.

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Latest comments and suggestions

Results 21-29

  • Binder photo kalzo

    12 April 2012

    kalzo commented on this recipe

    loveley recipe and easy to make . however we found it a little too creamy. next time will try with more milk less cream .

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  • Binder photo LozzaRecipes

    07 May 2012

    LozzaRecipes rated and commented on this recipe

    5 stars

    This is a beautiful recipe and very easy to make. I made it for a family gathering and it went down a storm. Definitely use the vanilla pod (and don't be tempted to substitute with vanilla essence) as it tastes beautiful in the finished version.

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  • Binder photo Eileen

    20 June 2012

    Eileen rated and commented on this recipe

    5 stars

    Fantastic recipe. Vanished in no time. Will definately make it again, although have to admit to using ordinary nutmeg as I didn't have a proper nutmeg at the time to grate. Didn't seem to make a great deal of difference to my family though.

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  • Binder photo claire

    27 July 2012

    claire commented on this recipe

    I made this as a one off experiment to see if I could make egg custard... I'm now making it now, having made it umpteen times in between. I've never been a fan of custard tart - shop or home made, never making it because I don't like it, but this came out of the oven, cooled and was served up for pudding after Sunday dinner and I had a slice - that's how good it looked. It was delicious and I was not disappointed. I'm converted. I would advice cooling the milk and cream down slightly before adding it to the milk - guaranteed no scrambling :o) x

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  • Binder photo SLevy

    03 August 2012

    SLevy commented on this recipe

    Delicious recipe, tasted just as it should with the right consistency. I forgot the nutmeg, but if making it again would try to use a sweet shortcrust as I think this would perfect this recipe.

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  • Binder photo jackie k

    24 September 2012

    jackie k commented on this recipe

    i have a sweet tooth but there was far too much sugar in this recipe so much so that it was inedible and i had to throw it away ,what a waste :-(

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  • Binder photo Eileen

    12 October 2012

    Eileen commented on this recipe

    Fantastic recipe. My husband loves egg custard, especially with nutmeg on top. Will be certainly be using it again.

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  • Binder photo Nevynevster

    28 October 2012

    Nevynevster rated and commented on this recipe

    4 stars

    This was a very good recipe. I used slighly less sugar - about 15 g less - and I cooled the milk a little before whisking it in and I didn't need to push through a sieve as it was v smooth. I put it in a flan dish with sloping sides (Delia tip) and it was just right. I didnt put nutmeg in the pastry so used a whole nutmeg on top. I grated it in advance and then sprinkled it on - it looked like a lot but the taste was perfect.

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  • Binder photo Kcrockybank

    24 November 2012

    Kcrockybank rated and commented on this recipe

    4 stars

    Nice, easy recipe to follow. Lovely egg custard, but overly sweet. I'll use much less sugar next time

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Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 35 mins

plus chilling

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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405 kcalories, protein 6.0g, carbohydrate 33.0g, fat 28.0 g, saturated fat 13.0g, fibre 1.0g, sugar 14.0g, salt 0.54 g

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