Egg Custard Tart

Chill the butter until cold enough to grate.

Rub the grated butter into the flour using fingertips until it looks like breadcrumbs.

Mix in the sugar, salt, and nutmeg, then stir in the egg yolks and white.

Work the mixture with hands until it forms a cohesive ball. Wrap in plastic film and chill for 30 minutes to 1 hour.

Roll out the pastry to a thickness of 3-4 mm and lay it into the tin, pressing it down gently.

Trim excess dough, leaving about a centimeter overhanging the edge.

Prick the base with a fork and chill for half an hour.

Preheat the oven to 160°C (320°F) for fan or 180°C (356°F) if not fan.

Line the pastry cases with greaseproof paper and fill with baking beans or rice. Bake for 20 minutes, then remove the beans and paper and bake for another 10 minutes.

Paint the inside of each case with beaten egg and bake for 2 minutes more.

Turn the oven down to 120°C (248°F) for fan or 140°C (284°F) if not fan.

In a saucepan, mix together the cream and milk, and bring to a gentle simmer.

In a bowl, whisk together the eggs, yolks, and sugar, then whisk in half of the simmering cream and milk, followed by the rest.

Pour the custard mixture into the tarts and sprinkle with nutmeg. Bake for 35-45 minutes until slightly wobbly.

Let the tarts cool completely, then trim excess pastry and remove from tins.

Equipment Needed

Spice Level:

Dietary