This baked egg custard tart recipe is popular on English restaurant menus. The custard tart has crusty outer pastry which is filled with egg custard and is then baked.
Ingredients
- 2 cups of milk
- 1 cup of cream
- 4 oz of butter
- 3 eggs
- 2 egg yolks
- 1 teaspoon of vanilla essence
- 1/2 cup of caster sugar
- 1/4 teaspoon of ground nutmeg
- 6 oz of plain all-purpose flour
- 2 oz of cornmeal
- 2 oz of ground almonds
Cooking Instructions
Combine the milk and cream in a saucepan and heat gently until the mixture comes to a boil.
Lightly beat the whole eggs, egg yolks, vanilla and sugar in a bowl. Pour the hot cream mixture into the egg mixture and whisk well. Set aside.
In a different mixing bowl, add flour, cornmeal, and butter. Mix all the ingredients together thoroughly and add the almonds and sugar. Bind together with the whole egg. You may use some beaten egg if you need to get a better consistency. Allow the pastry to cool down for 30 minutes.
Preheat the oven to 250 ° F (120 ° C).
Roll out the pastry until you have a thin layer. Cut out circles in the pastry using a pastry cutter and line individual tart cases. Allow these to rest for 20 minutes in a cool place.
Bake in the oven until blind baked for about 10 minutes. Allow to cool down for 10 minutes.
Brush the insides of the pastry cases with egg yolk. Return to the oven and cook for 5 minutes to seal the cases.
Pour the custard mix which you had set aside into the tart cases. Be careful not to over fill them. Grate nutmeg over the top for extra flavor.
Place in the oven and cook for 20 minutes, or until the custard is firm to touch.
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