Classic English Custard Tart Recipe | Cupcake Jemma

Start by adding 250 g of plain flour to a food processor.

Add 60 g of caster sugar and a pinch of salt to the flour.

Add 160 g of chopped cold unsalted butter to the mixture.

Process for about 20 seconds until it resembles fine breadcrumbs.

Switch to the pulse mechanism and pulse for a second or two until the butter is evenly distributed.

Add 2 egg yolks to the mixture and pulse to break them up and combine with the flour mixture.

Tip the mixture onto a work surface and squeeze it together to form a dough.

Knead the dough briefly until smooth, being careful not to overwork it.

Wrap the dough in greaseproof paper and refrigerate for at least 4 hours.

After chilling, take the dough out and let it sit for 15 minutes to soften slightly.

Knead the dough briefly to make it more malleable.

Dust the work surface liberally with flour to prevent sticking.

Roll out the dough to about 3 to 5 mm thick, turning frequently to maintain a round shape.

Check the thickness and ensure there is enough dough to line the bottom and sides of a 9.5-inch tart tin.

Equipment Needed

Spice Level:

Allergens