Classic Custard Tart Recipe

Classic Custard Tart Recipe

Ingredients: Serves 6-8

175 g/6 oz/1.5 cups plain (all-purpose) flour
A pinch of salt
90 g/3.5 oz/scant 0.5 cup butter or hard block margarine, diced
Cold water, to mix
25 ml/1.5 tbsp cornflour (cornstarch)

300 ml/0.5 pt milk
2 eggs
15-30 ml/1-2 tbsp caster (superfine) sugar
Grated nutmeg, for dusting

Method:

Sift the flour and salt into a bowl. Add 75 g/3 oz of the butter or margarine and rub in with the fingertips until the mixture resembles breadcrumbs. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Roll out and use to line a 25 cm/10 in pie plate. Place the plate on a baking (cookie) sheet. Decorate the edge by pressing all round with the back of a fork.


Blend the cornflour with a little of the milk in a saucepan. Blend in the remaining milk. Bring to the boil and cook for 2 minutes, stirring. Whisk in the remaining butter or margarine and sweeten to taste with the caster sugar. Cool slightly, then whisk in the eggs. Turn into the prepared dish and dust with nutmeg. Bake in a preheated oven at 190C/375F/gas mark 5 for about 25 minutes until golden and just set. Serve hot or cold.


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