England
English custard tart
Wobbly vanilla custard, freckled with nutmeg, in thin crisp pastry. Quiet, elegant, gone in minutes.
140 minTime
8 gProtein each
mildSpice
Custard and the crust2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original459kcalsame
8 gproteinsame
1 gfibresame
140minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Rub the butter into the maida with 50 g sugar, bind with the egg, wrap and chill 30 minutes.
- 2Roll thinly and line a deep 8 inch tart tin. Chill 15 minutes, then blind bake at 190 C with beans for 15 minutes and without for 10 minutes.
- 3Lower the oven to 130 C. Heat the milk and cream until steaming.
- 4Whisk the yolks with the remaining 75 g sugar, pour in the hot milk while whisking, add vanilla and strain into a jug. Skim off the foam.
- 5Set the case on the oven shelf and pour the custard in to the brim. Grate nutmeg generously over the top.
- 6Bake 40 to 50 minutes until just set.
- 7Cool on a rack for at least an hour before slicing.
Serve it like this
Serve wedges at room temperature on plain plates with a few fresh berries; the nutmeg top should be the star.