Custard Tart
bbcgoodfood.com
Serves 12 · 2 of 7 items checked · 5 aisles
Produce
Dairy & Eggs
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Pantry / Durable
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Archive recipe
A pastry case filled with a lightly set egg custard, dusted with nutmeg and baked until just firm.
Custard tarts were sold in the streets and served at feasts, and the trick was always the same: a slow oven and a custard barely set, so that it trembled rather than cracked.
The dish
2 of 7 items checked
bbcgoodfood.com
Serves 12 · 2 of 7 items checked · 5 aisles
Line small tart cases with short pastry and blind-bake them until pale gold.
Warm the cream with a little sugar, a strip of lemon peel, and a grating of nutmeg.
Beat the eggs and yolks together, then pour the warm cream over them slowly, whisking constantly.
Strain the custard and fill the pastry cases three-quarters full.
Bake at a low heat until the custard is set at the edge but still soft in the centre. Cool before serving.
Adapted from The Compleat Housewife. View a published recipe at BBC Good Food (opens in a new tab)
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