Custard Tart

Method

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1. Rub the butter into the flour, add the icing sugar, yolk, water and salt and bring to a dough. Wrap and refrigerate 1 hour.

   Mark done

2. Roll out and line a deep 23 cm tart tin, leaving the pastry overhanging. Chill 20 minutes.

   Mark done

3. Blind bake at 180C fan / 200C / gas 6 for 20 minutes with beans, then 8 minutes without, until pale gold and dry.

   Mark done Start 20 min timer

4. Brush the inside with beaten egg and return it to the oven for 2 minutes to set the seal.

   Mark done Start 2 min timer

5. Warm the cream and milk together until steaming, not boiling.

   Mark done

6. Whisk the yolks, whole egg, sugar and vanilla, pour the hot cream over whisking, then strain.

   Mark done

7. Skim off every bubble from the surface — bubbles bake into pockmarks.

   Mark done

8. Set the case on the oven shelf, pour the custard in to the brim and grate nutmeg generously over.

   Mark done

9. Bake at 120C fan / 140C / gas 1 for 45 minutes, until set at the edges with a distinct wobble at the centre.

   Mark done Start 45 min timer

10. Cool completely, at least 2 hours, then trim the pastry edge flush before slicing.

    Mark done

Chef’s Tips

• Seal the baked case with egg. It is what stops a soggy base.
• Skim the bubbles off the custard before it goes in.
• Take it out wobbly. It sets as it cools.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Nothing
• A cup of tea
• Poached rhubarb, at a push

Storage & Reheating

Refrigerated for 3 days, though the pastry softens. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.