Custard tart with nutmeg pastry

By foodiva

Ingredients

• 500 g pack shortcrust pastry
• 1 whole nutmeg, for grating
• 4 large eggs
• 140 g golden caster sugar
• 300 ml double cream
• 300 ml whole milk
• 1 vanilla pod, seeds scraped out

Details

Servings 12
Preparation time 15mins
Cooking time 110mins
Adapted from bbcgoodfood.com

Preparation

Step 1

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Heat oven to 200C/180C fan/gas 6.
Roll the pastry out to about 1cm thick,
then grate over a dusting of nutmeg
using a fine grater.

Whisk

pod and seeds into a saucepan
and bring to the boil. Pour onto the eggs,
whisking as you go. Sieve into a jug. Put
the baking sheet onto the pulled-out
oven rack, then pour in the custard, right
to the top. You may not need every last
drop. Grate over a nice layer of nutmeg,
then slide gently back into the oven and
bake for 1 hr. When it’s ready, the tart
should be set and pale golden on the top,
and have just the merest tremor in the
centre when you jiggle the tray. Cool
completely, then serve in slices.

This tart is as good as any shop bought tart. Mustn't make it too often as its meant for 12 slices and it's nearly all gone in a day !!

I urge anyone to make it you won't be disappointed.

Really tasty recipe and very easy to make. Made mini custard tarts instead of a big one and served with a tart raspberry coulis to offset the sugar.

This tart is so lovely. It's very easy to make and I've made it twice now and both times have come out perfectly. For those who are scrambling their eggs, make sure that you don't over mix it when you pour in the hot mixture. If you leave it in too long then it will cook the eggs. So make sure you get it in the pastry case and in the oven before this happens.

This was a very good recipe. I used slighly less sugar - about 15 g less - and I cooled the milk a little before whisking it in and I didn't need to push through a sieve as it was v smooth. I put it in a flan dish with sloping sides (Delia tip) and it was just right. I didnt put nutmeg in the pastry so used a whole nutmeg on top. I grated it in advance and then sprinkled it on - it looked like a lot but the taste was perfect.

I made this as a one off experiment to see if I could make egg custard... I'm now making it now, having made it umpteen times in between. I've never been a fan of custard tart - shop or home made, never making it because I don't like it, but this came out of the oven, cooled and was served up for pudding after Sunday dinner and I had a slice - that's how good it looked. It was delicious and I was not disappointed. I'm converted.

I would advice cooling the milk and cream down slightly before adding it to the milk - guaranteed no scrambling :o) x

Fantastic recipe. Vanished in no time. Will definately make it again, although have to admit to using ordinary nutmeg as I didn't have a proper nutmeg at the time to grate. Didn't seem to make a great deal of difference to my family though.

This is a beautiful recipe and very easy to make. I made it for a family gathering and it went down a storm. Definitely use the vanilla pod (and don't be tempted to substitute with vanilla essence) as it tastes beautiful in the finished version.

loveley recipe and easy to make . however we found it a little too creamy. next time will try with more milk less cream .

I feel this egg custard isn't the best way to make it, and feel the milk should be cooled before you pour it onto the egg mixture, as it cooks the eggs as you pour the hot milk, so it comes out a bit like scrambled eggs.

I made my own pastry. Then made the custard exactly how it said, but I found the custard became a bit like scrambled eggs, so I then beat the custard up in my mixer, and it became a bit smoother. I am now waiting for it to cool down, it does look very nice, so will get back to you tomorrow with the results.!!

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