Traditional Egg Custard Tart
This traditional egg custard tart include a short crust and puff pastry case filled with a mixture of cream, or milk or both with eggs. You may use sweeteners such as sugar or honey and can even add spices like nutmeg.
Equipment
- 20cm Tart tine
Ingredients
Pastry Dough
- 2 cups All purpose flour
- 1 cup Cold unsalted butter
- 1 tsp Finely grated orange rind
- 1 Egg yolk
Vanilla Custard
- 3 Eggs
- 2 Egg yolks
- 1/2 cup Sugar
- 1 cup Cream
- 1 cup Whole milk
- 1 tsp Vanilla extract
To Serve
- Strawberries
Instructions
- To make the pastry dough, add flour in a large bowl, add butter and start rubbing using your fingers. Add the sugar and the orange rind, then add the egg yolk and mix together. Start adding the ice-cold water a table spoon at a time until it forms a homogenous dough.
- Knead the dough briefly until smooth. Wrap in a cling film and refrigerate for about 30 minutes.
- Preheat the oven to 200C and butter a 20cm tart tin.
- Roll out the dough on a lightly floured surface and line the prepared tart tin with parchment paper and add baking beans( I used rice, you can use any grain as long as it has weight and blind bake for 15 minutes. Blind baking means baking the pastry with any filling.
- After 15 minutes remove the rice/beans and return to the oven for 5-10 minutes to cook the base of the pastry.
- To make the custard filling, put the whole eggs, egg yolks and sugar in a bowl and whisk.
- Place cream and milk in saucepan and bring to a boil under low heat.
- Once boiled add the hot milk to the egg mixture as you whisk constantly then strain into the pastry case
- Lower the oven temperature to 150 C and place the tart in the oven. Bake for 45 minutes, until the center is lightly set.
- Remove from the oven and leave at room temperature until cold.
- Serve with strawberries and enjoy.