Perfect Custard Tart
3 hrs 20 min (mostly chilling & cooling)Serves 6–8
A buttery shortcrust tart shell filled with silky baked custard, delicately spiced with nutmeg.
| prepGrease a 21–23 cm tart tin | ||||||||
| prepPreheat oven and a baking tray to 200°C (180°C fan) / 390°F, gas 6 | ||||||||
| plain flour, plus extra to dust | Rub flour & cold butter until breadcrumbs | Mix in sugar, salt, nutmeg; pulse in egg yolks | Form ball, flatten, wrap & chill 1 hr | Roll pastry 5 mm thick, line tin, freeze 45 min | Blind bake 20 min until edges golden | Brush with egg, bake 10 min until base golden | Lower oven to 140°C / 275°F, gas 1; pour custard into shell, grate nutmeg, bake 35–45 min until set | Cool completely before serving |
| butter, cold, plus extra to grease | ||||||||
| caster sugar | ||||||||
| Fine salt | ||||||||
| Nutmeg | ||||||||
| egg yolks, beaten | ||||||||
| whole egg, for brushing | ||||||||
| whipping cream | Heat cream & milk to simmer | Slowly pour hot cream into eggs, whisking | Add more sugar to taste, strain into jug | |||||
| whole milk or Jersey milk | ||||||||
| eggs | Whisk eggs, yolks & sugar in heatproof bowl | |||||||
| egg yolks | ||||||||
| caster sugar, or to taste | ||||||||
| Nutmeg | ||||||||
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