English Custard tart recipe
information
Traditional English Custard tart is a great favourite and well worth making at home.
For the shortcrust pastry:
100 g (4 oz) flour
Pinch of salt
1 tbsp spoon caster sugar
50 g (2 oz) butter
1 - 2 tbsp spoons water
Pinch of salt
1 tbsp spoon caster sugar
50 g (2 oz) butter
1 - 2 tbsp spoons water
For the custard:
2 eggs, beaten
25 g (1 oz) caster sugar
300 ml (1/2 pint) milk
1/2 tsp grated
nutmeg
25 g (1 oz) caster sugar
300 ml (1/2 pint) milk
1/2 tsp grated
nutmeg
method
1. To prepare the pastry, sift the flour and salt into a mixing bowl, then stir in the sugar. Add the butter in pieces and rub into the flour until the mixture resembles fine breadcrumbs.
2. Gradually stir in enough water to form a soft dough. Form the dough into a ball and wrap in foil or greaseproof paper. Chill in the refrigerator for 30 minutes.
3. Roll out the chilled dough on a floured board to a circle large enough to line a 17.5cm (7 in) flan dish placed on a baking sheet.
4. Prick the bottom of the dough. Chill in the refrigerator for a further 15 minutes.
5. Meanwhile, make the custard. Put the eggs and sugar in a mixing bowl and beat in the milk with a fork until the sugar dissolves. Strain the custard into the chilled flan case.
6. Sprinkle with the grated nutmeg and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 10 minutes.
7. Lower the heat to moderate (180°C/350°F or Gas Mark 4) and bake for a further 20 to 25 minutes or until the pastry is golden and the filling is set.
8. Serve warm or cold.
2. Gradually stir in enough water to form a soft dough. Form the dough into a ball and wrap in foil or greaseproof paper. Chill in the refrigerator for 30 minutes.
3. Roll out the chilled dough on a floured board to a circle large enough to line a 17.5cm (7 in) flan dish placed on a baking sheet.
4. Prick the bottom of the dough. Chill in the refrigerator for a further 15 minutes.
5. Meanwhile, make the custard. Put the eggs and sugar in a mixing bowl and beat in the milk with a fork until the sugar dissolves. Strain the custard into the chilled flan case.
6. Sprinkle with the grated nutmeg and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 10 minutes.
7. Lower the heat to moderate (180°C/350°F or Gas Mark 4) and bake for a further 20 to 25 minutes or until the pastry is golden and the filling is set.
8. Serve warm or cold.
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