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Portions of baked egg custard tart recipe
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Every cook should be able to make a classic custard tart – a simple dessert that always delivers. A foolproof buttery pastry and sweet, creamy filling are what make this recipe so special. See method
Ingredients
- 250g ready-made sweet shortcrust pastry
- a little plain flour for dusting
- 8 egg yolks
- 75g caster sugar
- 500ml whipping cream
- 1tsp freshly grated nutmeg
Each serving contains
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Energy
1995kj
480kcal
24%
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Fat
40g
57%
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Saturates
20g
100%
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Sugars
13g
14%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 27.2g
Protein 6g
Fibre 0.8g
Method
- Pre-heat the oven to 200°C. Roll the pastry out to 1cm thickness on a lightly floured surface and use it to line a 7 inch flan ring placed on a lined baking tray. Line the inside with nonstick baking paper and fill with baking beans. Blind bake the pastry for 10-12 minutes until it is starting to turn golden brown in colour. Remove from the oven and remove the baking paper and the baking beans. Turn the oven down to 170°C. Allow it to cool.
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- Meanwhile, prepare the filling by whisking together the egg yolks and sugar until pale and thick. Add the cream and nutmeg and mix well, then pass through a fine sieve into a saucepan and heat over a medium heat to blood temperature. Pour the custard into the baked pastry case (still on the baking tray) so that it comes almost all the way to the top.
- Carefully transfer it to the oven and bake for 35-40 minutes until just set and golden brown on top. Remove from the oven and allow to cool before turning out onto a cutting board. Use a sharp knife to carefully cut portions of the tart and serve them stacked on a plate.