Custard tart has to be one of life's most simple pleasures. A very ancent and traditional British recipe. I'm sure most of us Brits can remember visiting the local bakery and taking home the small tarts surrounded with tin foil for a real treat. This tart is almost the same but the pastry is so much better..short, crisp & full of flavour.
The very basic ingredients include free range eggs, sugar, cream & lots of freshly grated nutmeg fill the short biscuity pastry base. Have a slice with your afternoon tea or serve up with rhubarb for a delightful dessert... it's a match made in heaven. The rhubarb is totally optional, this was the first of this year's crop from the garden. Pick it while it's young and tender and it will take the absolute minimum of cooking.
This recipe will serve 8 or 6 if you're greedy like me
You will need a deep 9"/ 23cm loose bottom flan/quiche tin, greased with melted butter
If you prefer to measure your ingredients please click this link Easy Conversion Chart
* All of my recipes use large eggs
FOR THE SWEET PASTRY CASE (paté sucree)
1 heaped tsp finely grated lemon zest
7oz/225gms plain (all purpose) flour
5oz/150gms butter at room temperature
2½oz/75gms caster (superfine) sugar
1 whole egg
1 egg yolk
For the custard filling
16floz/500ml whipping cream
2½oz/75gms caster (superfine sugar)
the yolks of 9 eggs (the whites can be frozen and used for meringues)
around 2tsp of freshly grated nutmeg
Method:-
to make the pastry case
Sift the flour into a large bowl
Rub in the butter until the fine 'breadcrumbs' stage
mix in the sugar and lemon zest ...make a well in the centre of the bowl
beat the whole egg and the yolk together
Add this to the centre of the bowl
Lightly mix into the other ingredients to form a ball.
Flatten out slightly and cover with cling film
refrigerate for at least 30 minutes
when chilled roll out as thinly as you can on a floured surface to fit the size of the flan tin with a little overlap.
be careful not too break the pastry or the custard filling could seep out
refrigerate again for around 15 mins and turn on the oven to 180c/350f gas 4
line the pastry case with a piece of crumpled baking parchment and fill with baking beans
place in the centre of the oven and bake for around 10-15mins
remove the paper & beans
check to make sure that no cracks or holes have appeared. If they have carefully patch up with any left over pastry trimmings
Neatly trim the overhang of the pastry case and pop back in the oven for just a few minutes until the base is cooked through.
Leave in the flan/quiche tin
It's now ready to be filled.
turn to oven down to 120c/250f/½Gas
TO MAKE THE CUSTARD
Place the cream into a saucepan and bring to the boil.
Beat the egg yolks & sugar together in a large bowl
Slowly add the boiling cream to the egg yolk mixture stirring all the time
Place into a pouring jug
Place the flan tin on a baking tray and carefully fill with the custard
Grate over lots & lots of nutmeg
Bake in the centre of the oven for around 30 minutes
The custard filling should still have a slight wobble in the centre it will continue to cook whilst cooling.
Place on a cooling tray
When cold carefully remove from the flan tin
It's now ready to serve
For the Rhubarb
4 young fresh stalks of rhubarb
1 tbsp sugar
2 tbsps water
1 little red food colouring (optional)
cut the stalks across into half then into quarters
cut each quarter into half lengthwise
then cut each half into 2 or 3 slices...again lengthwise ( as in the photograph)
place everything into a saucepan
Bring to the boil...simmer for 2 minutes exactly
place a tight fitting lid on the pan and let the rhubarb steam for around 5 minutes
It should be cooked but still slightly firm
you can add a tiny drop red food colouring if you want your rhubarb to be nice & pink
Add more sugar if required
Leave to cool
Assemble simply as I have done and serve
