egg custard tarts
Basic ingredients for egg custard tarts
- Pastry: 225g plain flour
- 150g unsalted butter
- 50g caster Sugar
- pinch of salt
- 1 large egg custard
- 350ml single milk
- 100ml whole Milk
- Two tsp vanilla Extract or one vanilla bean
- Eight large eggs yolks
- 100g total sugar
- One nutmeg
How to make egg custard tarts
- Lightly butter a 9-inch tart pan (preferably with a loose base) and place aside.
- Place the butter and flour in a large bowl. Use your fingertips to gently mix the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and salt.
- Add the egg to the bowl by making a well. Use a fork to mix the butter mixture and egg. After the dough is mixed, use your hands to knead it into a smooth and uniform mixture.
- Now Cover the pastry with clingfilm, and let it rest for at least an hour until it becomes rollable.
- After this, Dust your work surface with flour, and then roll out the pastry to a width of about 2 inches beyond the tart tin.
- The pastry should be rolled onto a rolling pin. Once it is rolled, gently place it in the tart tin.
- The pastry should be lifted and pressed into the bottom of the tart pan. Put the tart onto a parchment-lined baking tray.
- Let the pastry cool for 30 minutes, or until it has firmed up. This will allow the pastry to bake well. While the pastry is still in the refrigerator, heat the oven to 180C.
- Now The tart should be removed from the refrigerator and lined with parchment paper.
- Bake the tart in the oven for twenty minutes. After this, take the tart out of the oven, and carefully take off the parchment paper and baking beans. To brown the base, place the tart back into the oven for 5 minutes.
- After the tart is baked, we will add an extra step to ensure that the liquid filling doesn’t make the base soggy.
- Now Use a pastry brush to coat the inside of the tart with an additional egg yolk.
- This should be placed back in the oven for five minutes to dry. The egg seals the pastry well so that the filling doesn’t get too wet. Make the custard by lowering the oven temperature to 130C.
- Set the cream and milk in a saucepan. Heat on medium heat. The vanilla extract, or, if you prefer it, the vanilla pod. Bring the cream to a boil. Combine the egg yolks, sugar, and milk in a bowl. Whisk together. Whisk the hot cream into the yolks. If using, remove the vanilla pod.
- Place the tart in the oven. Once it is done, add the custard. After grating the nuts, bake the tart for about 30-40 minutes until it is set on the outside and still retains some movement in the middle.
- Now Let the tart cool completely before trimming the excess pastry and removing it from the pan.