Classic English Custard Tart

Mix flour, butter, shortening, and half a tablespoon of sugar in a bowl to make the pastry.

Add lemon zest to the pastry mixture.

In a separate bowl, combine egg, water, and apple cider vinegar, then mix it into the pastry.

Bring the pastry together by hand until it forms a ball, without resting it.

Preheat the oven to 180°C.

Roll out the pastry thickly to fit a 7-inch springform tin, then stuff it into the tin for a rustic look.

Dock the pastry by stabbing it with a fork, then line with parchment paper and add ceramic baking beads.

Blind bake the pastry in an air fryer for 14 minutes at 180°C.

Remove the pastry and carefully take out the hot baking beads.

Egg wash the inside of the pastry to prevent a soggy bottom, then return it to the oven for another 5 minutes to seal.

Let the pastry cool completely before preparing the filling.

Heat milk and cream in a pan until steaming, stirring occasionally to prevent catching.

In a bowl, whisk egg yolks with sugar until light in color and the sugar is dissolved.

Temper the egg mixture by slowly adding the hot milk and cream, stirring gently.

Sieve the mixture into a jug to remove any lumps.

Add vanilla and a pinch of salt to the mixture, then stir.

Sprinkle nutmeg on top of the custard mixture before pouring it into the pastry.

Use the bake setting on the air fryer with low fan to bake the custard, avoiding a whirlpool effect on top.

Check the custard after the initial baking time; if it is still wobbly, increase the baking time by 10 minutes.

Once the custard is set but still has a slight wobble, remove it from the air fryer and let it cool completely before refrigerating.

After cooling, remove the tart from the tin and cut a slice to serve.

Equipment Needed

Spice Level:

Allergens