How to make custard tart
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Loading... - Sarah Williams
- 08 Jul 2022
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Just your proudly plain custard tart with a rich shortcrust pastry, ready to soak up ice-cream and summer berry compote on the side
Not a crisp pastéis de nata nor a solid flan, but a rich and subtly sweet custard tart of the kind that used to be found in high-street bakers, before most of them went the way of the candlestick makers. Defiantly plain, and dusted only with a little nutmeg, it’s the perfect escort for ripe summer fruit.
Prep 40 min
Chill 1 hr 45 min+
Cook 1 hr 5 min
Serves 6-8
For the pastry
225g plain flour, plus extra to dust
115g cold butter, plus extra to grease
85g caster sugar
Fine salt
Nutmeg
3 egg yolks, beaten
1 whole egg, for brushing
For the custard
375g whipping cream
90g whole or Jersey milk
2 eggs
2 egg yolks
60g caster sugar, or to taste
Nutmeg
1 Start on the pastry
Put the flour in a large bowl or food processor and grate in the butter. Whizz, or rub this in with your fingertips until well combined.
Start with the pastry (or use 400g rich, sweet bought-in shortcrust, though in a tart this simple, you want something that tastes really great, rather than just merely good). Put the flour in a large bowl or food processor, grate in the butter then whiz or rub in with your fingertips until well combined.
2 Finish the dough
slowly stir or pulse in the beaten egg yolks inot a dough
Add the sugar, a good pinch of salt and a generous grating of nutmeg, whisk or pulse to combine, then slowly stir or pulse in the beaten egg yolks (you may not need them all), until the pastry comes together into a coherent dough. It shouldn’t be dry or flaky, but neither should it be too sticky – if it is, add a little more flour.
3 Chill, then roll out
Form the dough into a ball, flatten slightly, then wrap and refrigerate for at least an hour.
Form the dough into a ball, flatten slightly, then wrap and refrigerate for at least an hour. Remove from the fridge and leave to soften for 10 minutes while you grease a 21-23cm tart tin. On a lightly floured surface, roll out the pastry to about 5mm thick, then loosely fold the edges into the centre to help you lift it into the tin. Read More...
