Custard Tart

10 Ingredients

Number of servings

250grams plain flour
1tablespoons milk
1 cup milk (plus 1 tbs milk extra)
1 vanilla pod, split
140grams cold butter, diced
1 pinch ground nutmeg (plus extra)
1 lemon, 1 tsp zest grated, 1 strip of rind
300milliliter double cream
5 eggs, 1 egg beaten
1 cup caster sugar (1/2 cup for pastry, 1/2 cup for custard)

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

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.

Step 2 of 5

Roll out to a 25cm round. Transfer to a 20cm fluted tart tin with removable base. Chill for 30 minutes.

Step 3 of 5

Heat oven to 180°C. Line the pastry case with baking paper 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.

Step 4 of 5

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.

Step 5 of 5

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 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.