Custard Tart

• 1egg yolk
• 250 gplain flour
• 1 tbspcold water
• 50 gicing sugar
• ¼ tspfine salt
• 125 gunsalted butter, very cold and cubed
• 3large egg yolks
• 25 gcornflour
• 500 mlwhole milk, warmed
• 75 gcaster sugar
• 1 tspvanilla extract
• 1 tspground nutmeg, plus extra for dusting
• Extra nutmeg, for grating over the baked tart

Method

1. 1Rub the cold cubed butter into the flour, icing sugar and salt with your fingertips until the mixture looks like fine breadcrumbs, about 3-4 minutes. Add the egg yolk and cold water and bring together into a smooth disc; don't overwork it. Wrap and chill for 20 minutes until firm.
2. 2Heat the oven to 190°C fan/210°C/Gas 6. Roll the pastry on a lightly floured surface to a 3mm thickness and line a 23cm tart tin, pressing it gently into the corners. Trim the edges and chill for 5 minutes.
3. 3Line the case with baking parchment and fill with baking beans. Blind-bake for 12 minutes, then lift out the beans and parchment and bake for a further 8 minutes until the base looks dry and pale gold.
4. 4Drop the oven to 160°C fan/180°C/Gas 4. Warm the milk in a saucepan until steaming but not boiling. In a bowl, whisk the caster sugar, cornflour and egg yolks together until pale and thick, then pour the warm milk in slowly, whisking constantly so the yolks don't scramble.
5. 5Return the mixture to the pan and stir over a low heat for 3-4 minutes until it thickens enough to coat the back of a spoon. Pull off the heat and stir through the vanilla and 1 tsp ground nutmeg.
6. 6Strain the custard through a fine sieve directly into the warm pastry case to catch any lumps, then smooth the top with the back of a spoon. Bake for 25-30 minutes until the filling is set around the edge with a faint wobble in the centre.
7. 7Cool on a wire rack to room temperature so the custard sets properly; at least 2 hours. Just before slicing, grate over a generous flurry of fresh nutmeg.

Per serving

kcal

371

protein

6.8g

fibre

1g

carbs

46g

fat

17.8g