Custard Tart
A classic dessert with a rich vanilla custard filling and a buttery pastry crust.
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John Kirkwood- •2 cups All-purpose flour
- •1/4 tsp Salt
- •1/2 cup Buttercold, cubed
- •1/4 cup Sugar
- •1 Eggbeaten
- •2 tbsp Milk
- •7 Egg yolks
- •1/2 cup Sugar
- •Nutmeg(optional)freshly grated
- •1 cup Heavy cream
- •1 cup Milk
- •1 tsp Vanilla extract
- 1
Add flour, salt, butter, and sugar to a food processor. Pulse until it resembles breadcrumbs.
1 min
- 2
Add beaten egg and milk. Process until it forms a dough ball.
1 min
- 3
Wrap dough in cling film and refrigerate for at least 30 minutes.
30 min
- 4
Preheat oven to 180°C (356°F).
5 min
- 5
Roll out pastry and line a flan dish. Prick base with a fork.
10 min
- 6
Blind bake pastry with parchment and beans for 20 minutes.
20 min
- 7
Remove beans and bake for another 20 minutes after applying egg wash.
20 min
- 8
Separate egg yolks and whisk with sugar until creamy.
2 min
- 9
Heat cream, milk, and vanilla until boiling. Temper with egg mixture.
5 min
- 10
Strain custard mixture and pour into pastry case. Bake at 150°C (300°F) for 45 minutes.
45 min
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