Classic Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">1-2 tbsp cold water</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">300ml full-fat milk</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">3 whole eggs plus 2 egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract (or seeds from 1 vanilla pod)</li><li class="ingredients-single-item">Freshly grated nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs (or rub the butter into the flour by hand). The cold butter is essential as it creates steam pockets during baking, resulting in flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Then add the egg yolk and 1 tablespoon of cold water, pulsing until the dough just comes together. If needed, add the second tablespoon of water, but be careful not to overwork the dough as this develops gluten and makes tough pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disc, wrap in cling film and chill for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, making the pastry easier to roll and giving a better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 200°C (180°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness and use it to line your tart tin. Press gently into the corners without stretching the pastry. Trim the excess, leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base with a fork, line with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the pastry is golden and crisp. The blind baking ensures your pastry is cooked through and prevents a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case cools slightly, reduce oven temperature to 150°C (130°C fan) and prepare your custard. In a saucepan, gently heat the milk and cream until just below simmering point. Remove from heat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the whole eggs, egg yolks, and caster sugar until pale but not frothy – too much air will create bubbles in your custard. Stir in the vanilla extract or seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gradually pour the warm milk mixture into the egg mixture, whisking constantly but gently to prevent scrambling. Pass the mixture through a fine sieve to ensure a silky-smooth custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place your tart case on the oven shelf, then carefully pour in the custard mixture. This method prevents spills when transferring to the oven. Fill to just below the rim of the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Grate a generous amount of fresh nutmeg over the surface – this traditional touch adds wonderful aroma and a beautiful speckled appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 25-30 minutes until the custard is just set but still has a slight wobble in the center when gently shaken. The custard will continue to set as it cools. Overbaking will cause the custard to crack and become rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool completely at room temperature, then chill for at least 2 hours before serving. This classic custard tart is best enjoyed on the day it's made but will keep for up to 2 days in the refrigerator.</li></ol>