Custard tart

Name: Custard tart
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 140 grams butter, chilled and diced; 250 grams plain flour; 1 zest lemon; 100 grams golden caster sugar; 1 egg, beaten; 1 Tbsp whole milk; 250 milliliters double cream; 250 milliliters milk; 1 vanilla pod, split; 1 strip lemon zest; 1 serving whole nutmeg; 8 egg yolks

The recipe Custard tart can be made in around 1 hour and 45 minutes. For $1.49 per serving, you get a dessert that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 531 calories, 9g of protein, and 33g of fat per serving. Head to the store and pick up butter, flour, nutmeg, and a few other things to make it today. Users who liked this recipe also liked Custard tart, Cherry Custard Tart, and Strawberry and Custard Tart.

Instructions

To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs.

Ingredients you will need

Breadcrumbs

Lemon Zest

Butter

All Purpose Flour

Salt

Dry Seasoning Rub

Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.

Ingredients you will need

Dough

Sugar

Milk

Egg

On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.

Ingredients you will need

Roll

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Line the case with baking beans, bake blind for 20 mins, then remove the beans and continue to cook for a further 20 mins until the base is biscuity.

Ingredients you will need

Beans

Base

Equipment you will use

Oven

Remove from oven and reduce the temperature to 140C/120C fan/gas

Equipment you will use

Oven

Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.

Ingredients you will need

Vanilla Bean

Lemon Zest

Egg Yolk

Custard

Nutmeg

Cream

Sugar

Milk

Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle.

Ingredients you will need

Custard

Nutmeg

Equipment you will use

Oven

Remove from the oven, trim the pastry edges off (away from the filling), then leave to cool completely before serving in slices with a grating more of nutmeg, if you like.

Ingredients you will need

Nutmeg

Equipment you will use

Oven

Equipment

Oven

Ingredients

Servings:

140grams

butter, chilled and diced 250grams

plain flour 1

zest lemon 100grams

golden caster sugar 1

egg, beaten 1Tbsp

whole milk 250milliliters

double cream 250milliliters

milk 1

vanilla pod, split 1strip

lemon zest 1serving

whole nutmeg 8

egg yolks

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.