My nan always made egg custard tart for me when I was a child, and it is still a favourite of mine today. Eaten warm from the oven, or cold from the fridge next day, it is delicious and an outstanding dessert.
Serves 6
Ingredients
1 sheet ready rolled short crust pastry
1 teaspoon grated nutmeg
1 teaspoon grated nutmeg
4 large eggs
140 g golden caster sugar
300 ml double cream
300 ml milk
1 vanilla pod
Method
Pre-heat the oven to 200 c / gas mark 6.
Press the pastry into a 20 cm sandwich tin, leaving some excess
draped over the sides, and chill in the fridge for 10 minutes. Line the pastry
with baking parchment and fill with baking beans. Bake for 20 minutes, then remove the beans and
paper. Cook for a further 15 minutes
until golden brown. Trim the edges with a sharp knife.
Turn the oven down to 150 c /gas 2.
Whisk together the eggs and sugar in a large bowl. Place the cream, milk, vanilla pod into a
saucepan and bring to the boil. Pour onto
the eggs, whisking continuously. Pour this
custard mixture into the pastry case and grate nutmeg over the top. Place in
the oven and bake for 1 hour until it is set and golden on top. It should have just the merest tremor in the
centre when you jiggle the tray. Allow
to cool.
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