custard and nutmeg tart
For the pastry :
240g flour
2 tbsp caster sugar
120g cold butter (straight from the fridge) cubed
4 tbsp cold water
For the filling:
800m1 fullfat milk
1 vanilla pod split
2 large freerange eggs
2 large free range egg yolks (keep a spoonful of the whites)
85g caster sugar
Good grating of nutmeg
First prepare the pastry.
Tip the flour and caster sugar into a food processer drop the cubes
of butter on top add 2 tbsp of cold water then switch on. Once the
pastry has come together add 1 tbsp more water and switch on again
so it forms a pliable ball.
If it's still not quite elastic enough add a drop more water and
and process again.
Remove pat flat into a giant burger shape wrap in cling film and
refrigerate for about 30 minutes.
Neat lightly grease a heat' baking sheet with butter.
Roll out the pastry on a cool lightly floured surface to about 3mm
thick then cut to fit a 60mm deep x 160mm diameter greased tart
ring or tart tin of your choice (see note above on rings and tins).
Obviously the shallower the tin the wider it should be t
Pop the ring on top of the cutout base brush the outer edge of the
pastry circle with egg or water then fit the strip of pastry inside
and press together with the base.
Prick the base all over with a fork. cover and carefully line the
pastry with foil or ovenproof clingfihn allowing the lining to
stick well above the rim.
Fill cncrously with baking beans or
(uncooked) rice and chill for about 30 minutes in the freezer (if
it will fit) or fridge.
Meanwhile preheat the oven to 190C/375F/Gas Mark 5.
When the cart has chilled remove from the freezer/ fridge and bake
blind (with its liner and rice/bean contents) for about 13
minutes.
Once baked gently ease the lining with its contents out of the
partbaked pastry case and immediately brush the pastry with a dash
of egg white to seal it and stop it becoming soggy when you add the
custard.
Turn down the oven to 130C/250F/Gas Mark 12.
Next pour the milk into a pan and scrape the seeds from the split
vanilla pod into it adding the pod.
Gently heat vithout boiling for about 10 minutes then remove from
the heat and leave to cool a little.
Using a wooden spoon (not a whisk) beat the eggs and egg yolks with
the caster sugar until pale then beat in the hot milk to make a
thin custard.
Finally pour the custard through a sieve (to remove any ribbony
bits) into the tart case without overfilling.
I find it best to fill the tart case once it's perched on the oven
shelfit saves any lopping about between the worktop and
cooker.
Shower the surface with a generous grating of nutmeg then slide
into the oven.
Bake for about an hour or until set and dappled with a few pale
golden blotches (check up on it a good 10 minutes before the hour
is up).
It's done when it still looks slightly underset in the centre the
residual heat will firm it up.
Eat it while still warm. It's absolutely glorious.
If you don't have a tart ring (a metal ring without a base) use
your favourite tart tin instead. Bear in mind however that the
shallower and wider in diameter it is the shorter the second baking
(ie when the custard filling goes in) will need to be perha
Makes 6 large slices
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