Our Tried and Tested Baked Egg Custard Tart
This is our tried and tested Baked Egg Custard Tart. It’s great for entertaining and for dinner parties as all you have to do is portion it and scoop the ice cream. There’s no assembly, and for me it’s a great alternative to a sponge during cold months.
300g plain flour plus extra to dust
200g chilled butter
4 tbsp caster sugar
1 large egg yolk
- Add the sugar to the flour grate in the chilled butter and mix to fine bread crumbs.
- Add the egg yolk and add a tablespoon of water if needed. Try not and work the pastry too much as the less you work it the more crisp and crumbly it is.
- Once the pastry is formed into a dough, let it rest in the fridge for 20 mins.
- After resting, roll out and blind bake in oven for 8 – 12 mins at 185°C.
- Remove the baking beans (if using them) and drop the oven temperature to 150°C. Allow the case to fully cook and turn golden brown.
- Finish by brushing with some egg yolk and bake for a final 2 mins to seal.
1 tart case
1.2 litres cream
285g 19 egg yolks
- Bring the double cream to the boil.
- Combine egg yolks and sugar.
- Pour the cream into the eggs and sugar, stirring constantly to combine.
- Blow torch the top to remove all the bubbles (be careful as too much will start to cook/caramelise the custard mix).
- Put the tart case in the oven and pour the custard mixture into the case until almost at the top.
- Grate a generous amount of nutmeg on top.
- Bake at 125°C for 1hr 20mins until there is a slight wobble in the centre. Allow to cool in dry place.
- Rhubarb’s in season if you simply stew it with some cinnamon and star anise – it cuts through to the custard or fold it through an ice cream.
- Making ice cream is tough work, just buy a quality shop version. I’d recommend Granny Gothards.
- Left over tart is great for the next 2 days with a coffee. Simply portion and wrap it up.
- Pre bake your case a day in advance so as you’re not too stressed. On the day, you just have to make the filling – mix, pour and bake.