Old Fashioned English Custard Tart

Welcome to Mr. Paul's pantry. Introduce the recipe for a traditional English custard tart.

Gather ingredients for the sweet pastry: 250 grams of plain flour, 130 grams of cold butter, 60 grams of white caster sugar, 1 beaten egg, 20 milliliters of milk, and a pinch of salt (2 grams).

In a food processor, add the flour and salt, then add the cold butter. Pulse until it resembles breadcrumbs.

Add the sugar to the mixture and pulse again briefly.

Add the beaten egg and milk, then pulse until the mixture starts to come together.

Transfer the mixture to a work surface and gently squash it together to form a smooth paste without kneading it.

Form the pastry into a flat cake, wrap it in cling film, and refrigerate for at least 30 to 40 minutes.

Lightly dust the surface and rolling pin before rolling out the pastry. Roll gently to avoid cracking, turning it a third of the way each time.

Gently ease the rolled pastry into the tart tin, trimming the edges and ensuring it fits well without needing blind baking.

Prepare the custard filling by combining 450 ml of milk, 3 eggs (about 150 grams), and 75 grams of sugar in a bowl. Stir until the sugar dissolves without whisking to avoid bubbles.

Strain the custard mixture into another bowl to remove any unmixed egg white.

Let the custard sit at room temperature for about 20-25 minutes to rest.

Fill the pastry cases with custard, leaving a little space at the top, and sprinkle nutmeg on top.

Bake in the oven at 170 degrees Celsius for about 25 minutes.

Check for a slight wobble in the custard when it comes out of the oven, indicating it's done.

Equipment Needed

Spice Level:

Allergens