Baked Custard Tart
Servings: 8
Ingredients
Shortcrust Pastry
- 180 g Plain Flour
- 90 g Butter, cold and cubed
- 2-3 tbsp Cold Water
- Pinch Salt (Only if using unsalted butter)
Custard Filling
- 4 Eggs
- 100 g Granulated Sugar
- 1 tbsp Vanilla extract
- 470 mls Milk
- Pinch Ground Nutmeg
Instructions
Make the Dough:
- Put the flour and salt (if using unsalted butter) in a large bowl and add the cubed butter. Using your fingertips rub the butter into the flour until you have something that resembles breadcrumbs. * As an alternative use a food processor to pulse the butter and flour into crumbs-its much easier!
- Add water ( just enough to bind the dough together) and stir in. Using your hands gently knead the dough until you have one solid mass of dough, handle as little as possible
- Shape into a ball and wrap in cling film. Pop in the fridge for 30 minutes to chill.
- Preheat the Oven To 200c
- After 30 minutes, unwrap the dough and place on a floured surface. Roll out into a large circle, big enough to fill an 8 inch Quiche/tart dish
- Gently press the dough into the edges of the dish, leaving any excess pastry to hang over the edge* Dont cut it off yet
- Prick the base with a fork
- Place Baking paper of foil on top and weigh down with baking beans
- Blind Bake in the preheated oven for 8 minutes. then remove lining and beans and continue to bake for a further 5 minutes.
- Set aside the pastry crust and turn the oven down to 180c
Make the Custard Filling:
- Beat the eggs and sugar together in a bowl with an electric mixer until combined. * A hand whisk would do the job too.
- Gradually add the milk and Vanilla Extract and beat in until combined
- Pour custard mixture over partially baked crust and Sprinkle with Ground Nutmeg
- Bake in the oven for 40 minutes. It is baked when the centre of the Tart Jiggles but the edges of the Tart are firm. *The Tart will continue to cook whilst it cools
- Once Completely Cool use a sharp knife at a downward angle to trim off the excess tart crust
- Serve and Enjoy!