Imagine the pride and joy of serving a custard tart that you’ve made with your own hands, its creamy filling perfectly set and fragrant with a hint of nutmeg. This recipe is a gateway to a timeless classic, a dessert that has graced tables for generations with its simple elegance and comforting warmth.
Ingredients:
- eggs and yolks
- unsalted butter
- nutmeg
Method:
Start by making a simple shortcrust pastry. In a food processor, mix the flour, a pinch of salt and the cold, cubed butter until the mixture resembles breadcrumbs. Add a little cold water until the dough comes together. Wrap in cling film and chill for 30 minutes.
On a floured surface, roll out the pastry to fit a 9-inch tart tin. Press the pastry into the tin and trim the edges. Chill in the fridge for a further 30 minutes.
Preheat the oven to 200°C (400°F). Line the pastry base with baking paper and fill with baking beans. Bake for 10-12 minutes, remove the beans and paper and bake for a further 5 minutes until golden.
Whisk the eggs, yolks and sugar in a bowl until smooth. Gently warm the half-and-half in a saucepan, but do not bring to the boil. Gradually pour the warm half-and-half into the egg mixture, stirring constantly. Add a little melted butter for richness and a pinch of nutmeg for flavour.
Reduce the oven temperature to 160°C (325°F). Pour the custard into the baked pastry case. Grate a generous amount of nutmeg over the top for that classic custard tart flavour.
Place the tart in the oven and bake for 30-35 minutes or until the custard has set but is still slightly wobbly in the centre.
Allow the tart to cool completely before serving. This will give the custard time to set properly and create the perfect texture.
