Portions of baked egg custard tart recipe
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- Serves 8
- 15 mins to prepare and 55 mins to cook and 20 mins to cool
- 480 calories / serving
- Freezable
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
- Energy
- 1995kJ 480.0kcal
- Fat
- 40g
- Saturates
- 20g
- Salt
- 0.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 27.2gProtein 6.0gFibre 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.
- 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.
