Classic custard tart recipe
You can't beat a classic custard tart and this is the ultimate recipe; a crisp golden pastry crust filled with a set vanilla custard. Serve for afternoon tea alongside raspberries or any of your favourite seasonal berries. See method
For the pastry
- 150g plain flour
- 25g caster sugar
- 100g butter, cut into small cubes
For the filling
- 4 eggs, 2 separated into yolks and whites
- 50g caster sugar
- 1 vanilla pod, halved and seeds scraped out
- 300ml double cream
- pinch of nutmeg
- raspberries to serve (optional)
Each serving contains
of the reference intake
- Put the flour into a large bowl with 25g sugar and the butter, then mix well. Use your fingers to rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in 1 tbsp water and use a palette knife, mix well until the mixture comes together and forms a ball.
- Place onto a work surface lightly dusted with flour and gently knead until smooth. Roll out and use to line the base and sides of 20cm fluted flan tin and trim the edges, then chill for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C.
- Prick the base with a fork and line with baking paper, then fill with baking beans. Cook the tart case in the oven for 15 mins, then remove from the oven and allow to cool for 5 mins before removing the baking beans. Brush with some of the egg white and return to the oven for 5 mins to seal.
- Meanwhile, make the filling. Place 2 eggs and 2 yolks into a bowl and mix well with the 50g sugar. Reduce the oven temperature to gas 1, 140°C, fan 120°C. Place the cream and vanilla pod and seeds into a small pan and gently heat until luke warm. Pour over the egg mixture and mix well. Strain through a sieve into the pastry case, sprinkle over the nutmeg and very carefully place into the oven. Bake for 45 mins until set.
- Remove from the oven and set aside to cool. Serve slightly warm or cold in slices with raspberries alongside, if you like.
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