Custard Tart

Prep time: 30 mins + chilling             Cook time: 1 hr 15 mins                    Serves: 8

Ingredients – Pastry

250g plain flour
140g cold butter, diced
100g caster sugar
1 tsp grated lemon rind
1 egg, beaten
1 tbs milk

Ingredients – Vanilla Custard

300ml double cream
1 cup milk
1 vanilla pod, split
1 strip lemon zest
Pinch ground nutmeg, plus extra
4 eggs
½ cup caster sugar


For the pastry, combine flour, butter, sugar, lemon rind and a good pinch salt in a food processor. Process until like fine breadcrumbs. Whisk egg with milk and add to processor. Pulse until a dough forms. Turn out onto a lightly floured surface and knead lightly until smooth.

Roll out to a 25cm round. Transfer to a 20cm fluted tart tin and fill with dried beans. Bake for 20 minutes, then remove the paper and beans. Cook for a further 15 minutes or until the base is dry and golden. Remove from oven. Reduce temperature to 140°C.

Meanwhile, make the custard. Bring cream, milk, vanilla pod, lemon zest and nutmeg to the boil. Whisk eggs with sugar until pale. Gradually add warm milk mixture into eggs, whisking as you do. Strain into a jug.

Place the tart onto a baking tray and place onto the oven rack. Carefully pour the custard into the tart case. Sprinkle lightly with a little bit more nutmeg. Bake for 40 minutes or until just set, the centre should still wobble slightly. Remove from the oven and leave to cool completely. Sprinkle with extra nutmeg to serve.



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