Egg Custard Tart

10 portions

Ingredients:

500g sweet pastry 1litre double cream 2 vanilla pods 12 eggs 250g sugar 1 nutmeg 1-2 egg yolks for sealing the tart case Crème fraiche to serve

Method:

1. Roll out sweet pastry to an approximate thickness of 3mm. 2. Line a greased ring on baking parchment with the sweet pastry neatly and prick with a fork. 3. Line the tart case with cling film and fill with baking beans or rice and leave to rest in the fridge for at least one hour. 4. Blind bake the tart case at 170°C for about 15-20 minutes or until golden brown. 5. Remove the baking beans and cling film and return to the oven for 25-30 minutes or until the rest of the tart shell is golden brown. 6. Remove from the oven and brush with egg yolk to seal the tart case. 7. Return to the oven for 1-2 minutes to set the egg. 8. Set the tart case aside and change oven temperature to 110°C. 9. Place the double cream in a sauce pan, split the vanilla pods and scrape seeds into the cream and place the pods inside. 10. Bring the double cream and vanilla to the boil. 11. Whisk together the eggs and sugar to incorporate. 12. Pour the boiled double cream and vanilla onto the eggs and sugar and pass through a fine sieve or chinois. 13. Fill the tart case with the custard mixture and grate one whole nutmeg on top. Transfer carefully to the oven and cook for around 40 minutes or until there is still a slight wobble in the middle. 14. Remove from the oven and leave to rest for 1 hour. 15. Trim the excess pastry and serve in slices with crème fraiche.

See next page for pastry..

1 of 2 Sweet Pastry (500g)

Ingredients:

250g plain flour 100g butter, cubed and slightly softened 100g icing sugar pinch of salt 2 eggs, at room temperature

Method

1. By hand or with a stand mixer rub the butter, flour salt and sugar together. 2. Add the eggs and bring together into a dough taking care not too overwork. 3. Wrap in clingfilm and leave to rest in the fridge for at least 2-3 hours.

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