Egg Custard Tart
Marcus Wareing's Baked Egg Custard Tart
Serves: 8
Preparation time: 20 minutes + Chilling
Cooking time: 40-50 minutes
Ingredients
For the pastry:
- 225g flour, plus extra for dusting
- Pinch of salt
- 1 lemon, zest only
- 150g butter
- 75g caster sugar
- 1 large British Lion egg yolk
- 1 large British Lion egg
For the custard filling:
- 9 large British Lion egg yolks
- 75g caster sugar
- 500ml whipping cream
- 2 nutmegs
Procedure
- Preheat the oven to 170C/325F/Gas 3.
- Pastry: Rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs.
- Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball.
- Wrap tightly in cling film and refrigerate for two hours.
- Roll out the pastry on a lightly floured surface to 2mm/ 1/8 in thickness.
- Use to line an 18cm/7in flan ring placed on a baking sheet.
- Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown.
- Remove the paper and beans, and allow to cool.
- Turn the oven down to 130C/250F/Gas 1.
- Filling: Bring the cream to the boil.
- Whisk the yolks and sugar together then add the cream and mix well.
- Pass the mixture through a fine sieve into a jug.
- Place the pastry case in the oven then pour the custard mix right to the brim.
- Grate the nutmeg liberally over the top then bake for 30-40 minutes or until the custard appears set but not too firm.
- Remove from the oven and allow to cool to room temperature before serving.