A Custard Tart with a Pedigree!

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Make A Custard Tart with a Pedigree!

With all the delicious foods being served for Easter, either by sheer quantity of dishes or their richness, a light and memorable dessert is called for and this is the one to server!  This egg custard tart recipe has near legendary status. It was listed as Remy Martin Best Dessert in 2012. It achieved notoriety when it won the final of the Great British Menu in 2006 and was subsequently served to the Queen for her 80th birthday banquet!

Egg Custard Tart

Serves 6

Total time:  1 hour, 15 minutes

Ingredients

Pastry

8 oz of flour

1 lemon

1 1/2 sticks of unsalted butter

3 oz of  sugar

1 egg

1 egg yolk

1 pinch of salt

Custard Filling

9 egg yolks

3 oz of sugar

1 pint (2 cups) of whipping cream

2 fresh nutmegs, grated (or already grated from the store)

Spring-form Cheesecake Pan

Preparation

Preheat your oven to 325°F.

The Pastry

Rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs.

Add the sugar to the mixture. Beat together the egg yolk and whole egg and slowly add these to the mixture. Mix until the pastry forms a ball. Wrap tightly in plastic wrap and refrigerate for two hours.

Line your spring form cheesecake pan with parchment paper and place on a baking sheet.

Roll out the pastry on a lightly floured surface to 1/16 inch in thickness. Carefully arrange the rolled pastry into the pan making sure to bring the dough to the top of the pan. Trim off excess. Line the inside of the pastry with parchment paper, ensuring to use enough to go over the outside of the tart shell.

Use small baking beans or better yet rice to fill the lined tart shell. Bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the beans or rice and paper, and allow to cool. While cooling, turn the oven down to 275°F so you can cook your custard tart.

The Filling

Bring the cream to the boil. Whisk the yolks and sugar together then add the cream and mix well. Pass the mixture through a fine sieve into a pitcher or large measuring cup.  (at least 4 cups)

Place the pastry case in the oven then pour the custard mix right to the brim. Grate the nutmeg liberally over the top then bake for 30-40 minutes or until the custard appears set but not too firm.

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