A good egg custard tart is so simple but so many times, done wrong. The tart should have a buttery, rich and crisp pastry with a smooth, velvetty custard filling that has just set and is lightly spiced with nutmeg.
Follow my tips below for a wonderful treat!
For the sweet shortcrust pastry:
- 175g plain flour
- A pinch of salt
- 2 Tbsp caster sugar
- 110g unsalted butter, chilled and cubed
- 1 egg yolk
- 2 Tbsp ice water
For the filling:
- 400ml single cream
- 200ml milk
- Freshly grated nutmeg
- 2 eggs, plus 2 yolks
- 75g caster sugar
- To make the pastry, sift the flour, salt and sugar into a mixing bowl. Add the diced butter and run in with your fingertips until the mixture looks like fine crumbs. Using a round bladed knife, mix in the egg yolk and water to make a firm dough. If the mixture seems a bit dry and crumbly, stir in a little more water a teaspoon at a time.
- Wrap the dough in clingfilm and chill for 20-30 minutes. Roll out on a lightly floured work surface to a circle about 28cm across then use it to line a 23cm loose-based deep flan tin. Prick the base with a fork then chill for 15 minutes. Do not make the holes go all the way through the pastry. Meanwhile, heat the oven to 190C. Line the pastry case with greaseproof paper, weigh down with baking beans, rice, flour etc and bake ‘blind’ for 15 minutes until lightly golden and just firm. Remove the paper and beans and bake for a further 5 to 7 minutes until the base is thoroughly cooked, firm and lightly browned. Remove from the oven and leave to cool while making the filling. Reduce the oven temperature to 150C and put a baking tray in the oven to heat up.
4. In a heatproof bowl, thoroughly beat the eggs and yolks with the sugar with a whisk until lighter in colour and very smooth. Stand the bowl on a damp cloth so it does not wobble then gradually pour the hot cream into the bowl in a steady stream, stirring constantly.
5. Set the flan tin on the hot baking tray and strain the mixture through a sieve into the pastry case. Grate nutmeg over the surface – you can be quite generous – then carefully transfer the tray to the oven and bake the tart for about 30 minutes until lightly coloured and just firm – it will continue to cook for a while after it is removed from the oven (if overcooked, the mixture will curdle). Leave to cool then carefully unmould. Serve at room temperature the same day for best results. Can be stored in the fridge for a couple of days loosely wrapped in foil.