Custard Tart

By sarah_carroll

Ingredients

• 350 g plain flour
• 125 g caster sugar
• 160 g unsalted butter, coarsely chopped and slightly softened
• 3 egg yolks
• Custard
• 15 egg yolks
• 170 g caster sugar
• 1 L heavy cream
• 1/2 t freshly grated nutmeg
• Pure icing sugar and a few mint sprigs to serve

Details

Servings 8

Preparation

Step 1

Sieve flour and sugar together into a large bowl and slowly rub in butter to form breadcrumbs. Add yoks and continue mixing until dough comes together and is smooth. Shape into a ball and cover in plastic. Chill for 1 hour.
Custard:
Beat egg yolks and sugar in a bowl until smooth. Add cream and whisk together, then pass through a fine sieve and set aside until needed.
Preheat oven to 180. Roll out pastry until quite thin and use it to line a 25cm diameter, 5cm deep tart ring. Blind bake tart in oven until pastry is golden a crisp (about 30 minutes) Allow to cool and remove paper. Reduce oven temp to 120C.
Remove any bubbles that have foremed on the surface of custard mixture. Pour mixture into tart case and lightly scatter nutmeg over top. Cook for 1 hour 25 minutes or until custard has set all the way through. Remove from oven and allow to cool completely at room temp.
Using a hot knife, but tart into quarters, then cut each quarter in half. Dust with a little sugar.