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Custard tart

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
Dietary Vegetarian
by Alan Bennett

From A Taste of My Life
An English classic, the custard tart is perfect for a little smackerel of something at elevenses.

Method


  1. Preheat the oven to 190C/375/Gas 5.

  2. Bake the pastry case for 15 minutes until firm and browned slightly.

  3. Remove the case and turn the oven down to 160C/325F/Gas 3.

  4. In a medium saucepan, bring the milk and cream nearly to the boil.

  5. Beat the eggs, yolks and sugar together in a bowl.

  6. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top.

  7. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving.

Ingredients

  • 22cm/9in shortcrust pastry case
  • 300ml/10 fl oz full-fat milk
  • 200ml/7 fl oz double cream
  • 2 large free-range eggs
  • 2 free-range egg yolks
  • 80g/3oz caster sugar
  • pinch ground nutmeg

Shopping List

Custard tart

Cooking ingredients

Dairy, eggs and chilled

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