Baked egg custard tart

Alexander Wood

Alexander Wood

25th November 2010

Baked egg custard tart

LINE YOUR CHOSEN RING MOULD WITH SWEET PASTRY, MAKING SURE THE PASTRY OVER HANGS THE EDGES. LINE ...

Ingredients

  • TIP WHEN MAKING OR ROLLING OUT THE SWEETPASTE - PUT A LITTLE NUTMEG IN IT
  • RECIPE - CUSTARD
  • 400ml DOUBLE CREAM
  • 175ml MILK
  • 6 whole EGGS
  • 80g CASTOR SUGAR
  • FRESHLY GRATED NUTMEG
  • PASTRY - USE SWEET PASTRY

Method

METHOD
LINE YOUR CHOSEN RING MOULD WITH SWEET PASTRY, MAKING SURE THE PASTRY OVER HANGS THE EDGES.
LINE WITH GREASEPROOF AND BAKING BEANS.
BAKE UNTIL LIGHT GOLDEN, REMOVE BAKING BEANS, BRUSH BASE WITH EGG, AND RETURN TO OVEN FOR A FEW MINUTES. REMOVE.
WARM CREAM, MILK AND CASTOR SUGAR TOGETHER, WHISK LIGHTLY INTO THE EGGS, THEN PASS THROUGH A FINE SIEVE INTO THE PREPARED PASTRY.
GRATE FRESH NUTMEG LIBERALLY OVER THE TOP.
PLACE IN OVEN TO BAKE AT 130C/260F FOR APPROX 35-40 MINUTES OR UNTIL DONE - CHECK AND TEST WITH THE TIP OF A SMALL KNIFE. THE CUSTAD SHOULD BE JUST SET.
REMOVE FROM OVEN AND ALLOW TO COOL AT LEAST 1 HOUR BEFORE SERVING.

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