Egg Custard Tart Recipe
An old childhood favourite, egg custard tart, is the perfect dessert when you are in the mood for something delicious and inexpensive. This is the perfect way to use up a glut of eggs and give yourself a tasty treat.
Ingredients
Pastry
- 13 oz Plain Flour
- 3 oz Caster sugar
- 7 oz Butter
- 1 cup Water Ice cold
Egg Custard
- 4 Eggs
- 1/2 cup Sugar
- 2 cups Milk
- 2 tsp Vanilla extract
- Pinch Nutmeg ground
Instructions
Pastry
- Measure the flour and sugar into a bowl.
- Add cold, cubed butter. Rub the butter into the flour and sugar mixture until it resembles bread crumbs.
- Make a well in the centre and pour in the cold water bit by bit, incorporating the flour mixture into a dough.
- Once the crumbs stick together, form into a ball and wrap in plastic. Place in the fridge and leave to chill for at least 30 minutes.
- After chilling, remove from the fridge and roll out onto a lightly floured surface.
- Lay the rolled out pastry over the pie dish and press gently into the corners.
- Trim the excess pastry from around the edges and prick the base of the pie with a fork several times .
- Lay a circle of greaseproof paper into the base and pour in some dried beans for blind baking.
- Blind bake the pastry for 10 minutes in a pre heated oven at 180C.
Egg custard
- Break 4 eggs into a bowl and add the sugar. Mix together until full combined.
- Add the milk and vanilla then mix to combine.
- Remve the pie crust from the oven and tip out the beans and paper.
- Pour in the egg custard mixture then sprinkle over the ground nutmeg.
- Carefully put the tart back into the oven and bake at 180C for 30 mins or until a sharp knife pierced the centre of the custard comes out clean.
- Allow to cool for at least an hour before cutting.
Notes
The egg custard tart can be stored in the fridge for 3 days, but is best eaten on the day it is made.