Egg Custard Tart - A Student Dessert

The egg tart is probably one of my fonder memories from the UK. Walking into Tesco's and seeing them meanly LOADED absolutely FULL of custard and crumbly pastry flecked with nutmeg. Mmmmmm.... No doubt they contained little goodness and most probably came under the category of 'processed food'. This recipe is an honest portrayal of the classic French delicacy which the British and world citizen's alike have enjoyed for many years and will continue to enjoy for many more. 

Custard Tart

Ingredients:

• 175g plain flour
• 100g butter
• 25g icing sugar
• 1 egg yolk
• 1 tbsp cold water

• 300ml milk
• 2 eggs 
• 1 egg yolk
• 25g caster sugar
• 1 tsp nutmeg powder

Method:

Pre-heat oven to 200 degrees C

1. Rub together the flour, butter and icing sugar until it resembles coarse breadcrumbs
2. Add the egg yolk and water until the mixture just sticks together in a ball
3. Roll out on a lightly floured surface until thin enough to cover the base of a regular tart tin
4. Place parchment paper over the top and weight down with baking beans
5. Bake for 7 mins
6. Remove when cooked
7. Meanwhile, heat the milk on a medium heat in a small saucepan until small bubbles form round the edge
8. Remove from the heat
9. Separately, in a large heat-proof bowl, whisk the eggs and yolk together with the caster sugar
10. Pour the warm milk into the eggs
11.  Whisk, briskly, until completely blended 
12. Sieve into the baked pastry case
13. Sprinkle the nutmeg evenly over the top
14. Bake for 15 mins
15. Reduce the oven temperature to 170 degrees C WITHOUT removing the tart from the oven
16. Bake for a further 30 mins
17. Serve warm or cold

Before Baking

After Baking