Custard Tart...

Do you have a lot of eggs lying around the house and don't know what to do with them?... Look no further!. This Custard Tart does not take long at all, and it's great for a delicious desert or even a lunch box filler. 

SERVES- 8
PREP- 20 MINS
BAKE- 45-50 MINS








INGREDIENTS:​

• 170g Plain flour
• 100g Unsalted butter, chilled and diced
• 50g Caster sugar
• 2 Egg yolks
• 1/2 tsp Vinilla extract

FOR THE FILLING:

• 225ml Milk
• 150ml Double cream 
• 2 Eggs
• 30g Caster sugar
• 1/2 tsp vinilla extract
• 1/4 tsp Freshly grated nutmeg

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METHOD:

Step 1:
In a bowl, mix the flour and butter together until they form fine breadcrumbs. Stir in the sugar.
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Step 2:
Beat the egg yolks with the vanilla extract and add them to the dry ingredients. Bring the mixture together to form a soft dough, wrap in cling film and chill for 1 hour.

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Step 3:
Once your pastry has cooled preheat your oven to 180c. Roll out your pastry on a floured surface making sure you move it around continuously to prevent sticking. It should be big enough to cover your loose bottomed tin and about an inch in thickness. It will be quite fragile, so if it crumbles, bring it together with your hands and knead gently.  

Step 4:
​Use your pastry to line the tin by carefully lifting it up and placing it over your tin. Leave an overlapping edge of at least 2cm. Prick the pastry base all over with a fork, to prevent air bubbles forming during baking. Line with parchment and weigh it down with beans or dry pasta. Blind bake for 20 minutes.

Step 5:
​Remove the beans or pasta and paper and bake for a further 5 minutes. After the 5 minutes trim off the overlapping pastry and reduce the oven temperature to 170c. Heat the milk and cream in a pan. Meanwhile whisk together the eggs, sugar, vanilla extract, and nutmeg. Once the milk and cream have come to a boil, pour it over the egg mixture, whisking.

Step 6:
Place the tin that has your baked pastry in on a baking tray, this will make it easier to transfer it back into the oven. Transfer the filling into a jug and pour  It into you pastry case. Place In the top third of the oven and bake for 20-25 minutes or until just set but still with a slight wobble in the centre.

Step 7:
Remove the tart from the oven and leave to cool, then remove from the tin. This tart will keep in an airtight container in the refrigerator for 1 day.

Thank you for taking the time to read my blog. Let me know how your bakes go in the comment section down bellow or tagging me in pictures on social media all linked. I will be back with another tasty blog post very soon!!!.

BakedByAlice x
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