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Delicious British Recipe For Custard Tart

Name: Delicious British Recipe For Custard Tart
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 9 Egg yolk; 3 oz. Caster sugar; 17 oz. Whipping cream; 1 Nutmeg; 225 g. Flour; 150 g. Butter; 75 g. Caster sugar; 1 Egg; 1 Egg yolk; 1 pinch Salt; of 1 lemon Lemon zest

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Custard is the ultimate comfort food and making it into a tart transforms it from a sauce into an entire delicious dessert. This classic custard tart recipe is simple, yet all so delicious, and it will leave everyone extremely satisfied. This British recipe has been tasted by the Queen of England to much praise, and if it's good enough for the queen, I'm sure most will like it too. Enjoy this sumptuous and classy dessert.

Prep Time 1 hour and 15 minutes

Serves: 6

Difficulty Level: Low

Delicious British Recipe For Custard Tart

Ingredients for Custard Filling:

Egg yolk - 9

Caster sugar - 3 oz.

Whipping cream - 17 oz.

Nutmeg - 1 (grated)

Ingredients for Pastry:

Flour - 225 g.

Butter - 150 g.

Caster sugar - 75 g.

Egg - 1

Egg yolk - 1

Salt - 1 pinch

Lemon zest - of 1 lemon

Method of preparing the Pastry:

Preheat your oven to 170°C/340°F.
For the pastry, mix the flour, butter, lemon zest and salt together until the mixture looks like breadcrumbs.
Add the sugar to the mixture, then beat together the egg yolk and whole egg and add slowly to the mixture. Mix the pastry until it forms into a ball, then wrap it in plastic wrap and refrigerate for 2 hours.
Line your tart tin (7inch/18cm) with greaseproof paper and place it on a baking sheet. On a lightly floured surface, roll the pastry to 1/8-inch (2mm) thick. Carefully place the rolled pastry into the tray, making sure the pastry is lined with the edges of the tray. Line the inside of the pastry with thick catering grade plastic wrap, ensuring to use enough to go over the outside of the tart shell.
Use baking beans or rice to fill the lined tart shell. Bake for about 10 minutes, or until the pastry has started to turn golden brown. Remove the beans or rice, and allow to cool. While cooling, turn the oven down to 130°C/260F.
For the filling, bring the cream to a boil. Whisk the sugar and yolks together then add the cream and mix well. Pass this mixture through a fine sieve into a jug.
Place the pastry case in the oven then pour the custard mix right into the brim. Grate the nutmeg over the top, then bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and allow to cool to room temperature before serving.