CUSTARD TART

 

RICH CREAMY CUSTARD TARTS

 

INGREDIENTS

FOR THE PASTRY

350g plain flour

160g butter

2 tbsp water

170g caster sugar

2 egg yolks

 

FOR THE CUSTARD

15 egg yolks (keep the whites)

170g caster sugar

1000ml double cream

Grated nutmeg

 

To make the pastry gently rub the butter into the flour until it resembles breadcrumbs, stir in the sugar, beat the egg yolks with the water and mix into the pastry and bring together to form a ball, wrap in clingfilm and chill for at least one hour.

 

Roll out and line your pastry tin or tins, line the pastry and bake using baking beans or rice for 10 minutes at 180 degrees, then remove the baking beans and bake the pastry cases for another 3 minutes, turn the oven down to 120 degrees.

 

To make the custard, whisk the egg yolks and sugar until pale in colour, thick and creamy, whisk in the double cream and then pass through a sieve, place in a glass jug and then gently pour into your blind baked pastry cases.  Cook for approx 45 minutes or until the custard is just set but still has a little wobble.  Dust with some grated nutmeg.

 

With the reserved egg whites, I either freeze until I need them for the next batch of meringues or I make a lemon meringue the next day.