A traditional, classic pudding which can be made in advance to take the pressure off if having a dinner party. Custard Tart was really popular in the seventies and eighties but has made a come back and is a popular dish for a retro dinner party.
You will need a nutmeg grinder to get the authentic taste.
- 500g pack dessert shortcrust pastry
- fresh nutmeg
- 4 large eggs
- 140g golden caster sugar
- 300ml double cream
- 300ml whole milk
- 1 vanilla pod , seeds scraped out
- Heat oven to 200C/180C fan/gas 6. You will need a 20 cm loose- bottomed sandwich tin.
- Roll the pastry out to about the thickness of a pound coin and line your tin with it – leaving the excess pastry hanging over the side for now.
- Line the pastry with greaseproof paper, add baking beans and cook for about 15 minutes. Remove the beans and paper and bake for another 15 mins until golden and sandy all over. Trim the edge off the tart carefully with a sharp knife.
- Turn oven down to 150C/130C fan/ gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil.
- Once boiled pour onto the eggs and whisk. Sieve into a jug to get rid of the vanilla pod. Put the tart on a baking sheet, tip in the custard mixture, grind a good sprinkling of nutmeg over and carefully place in the oven.
- It should take about 50 minutes – 1 hour to be firm but not solid. It should wobble slightly.
- Cool completely and this will keep all day until you need it later.