Custard Tart
This delicious custard tart recipe features a creamy and rich filling nestled within a crisp and golden shortcrust pastry case. With a hint of nutmeg adding warmth and flavor, this dessert is a delightful treat that is sure to impress your family and friends. Enjoy a slice of this classic custard tart with its silky smooth texture and delicate sweetness.
— Constant Cookbook
Ingredients
- 22cm/9in shortcrust pastry
- 300ml/10 fl oz full-fat milk
- 200ml/7 fl oz double cream
- 2 large free-range eggs
- 2 free-range egg yolks
- 80g/3oz caster sugar
- pinch ground nutmeg
Instructions
- Preheat the oven to 190C/375/Gas 5.
- Bake the pastry case for 15 minutes until firm and browned slightly.
- Remove the case and turn the oven down to 160C/325F/Gas 3.
- In a medium saucepan, bring the milk and cream nearly to the boil.
- Beat the eggs, yolks and sugar together in a bowl.
- Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top.
- Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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