When this all-time favourite Egg Custard Tart is served hot straight out of the oven, the shortcrust base is crispy and buttery, the egg custard is warm and soft, nothing else can beat it!
Deep Egg Custard Tart
serve 12Ingredients
225g plain flour, plus extra to dust80g icing sugar
130g unsalted butter, cut into cubes
3 tbsp cold water
3 medium egg
6 medium egg yolks
110g caster sugar
600ml double cream
1 tbsp vanilla extract or vanilla bean paste
1 tbsp nutmeg or ground cinnamon, to sprinkle (optional)
Uensils
8 inches loose base spring form inches round baking tinMethod
1. Put flour, icing sugar and butter in a large clean bowl. Rub the butter into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.2. Add the water gradually to the mixture until the dough comes together.
3. Wrap the dough in clingfilm and chill for 30 mins.
4. Lightly dust a work surface with flour. Gently roll out pastry to 3mm thick.
5. Line the pastry into the springform cake tin. Gently press the side to make sure the side is at least 3.5 inches height as it will shrink after baking.
6. Chill the pastry in the tin for 15 mins.
7. To blind bake the tart case: Preheat oven to 180°C. Line pastry case with baking parchment and fill with baking beans (can substitute with any other dry beans). Bake for 15 mins until pastry sides are set.
8. Remove beans and paper and return tin to oven for 5 mins until base is cooked through.
9. Take the tin out from the oven and let it cool for 5 mins, this helps the tart to flatten in the middle.
10. Turn oven down to 150°C.
11. In a large bowl, whisk the eggs, yolks, sugar, cream and vanilla together until combined.
12. Strain through a fine sieve into the tart case.
13. Optional: sprinkle over nutmeg or cinnamon.
14. Return to oven for 60-90min or until just set.
15. Serve warm, at room temperature or lightly chilled.
