Baked Egg Custard in a Nutmeg Pastry…

By Simon  ,   

April 24, 2014

Wow!!! I had forgotten how much I love this traditional tart. It evoked so many childhood memories for me and our children. It worked so well with the nutmeg pastry, I will defo be making this again. I love it when the only thing that is left on the serving plate is a crumb or two.

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 8 Generous


225 Grams Plain flour

110 Grams Butter

80 Grams Golden caster sugar

1 Medium Egg

1 tsp Ground nutmeg spice

4 Medium Eggs

140 Grams Golden cater sugar

300 ml Double cream

300 ml Milk

1 Medium Vanilla pod

1 Handful Nice pile of seasonal fresh fruits


Start by making the pastry -  Crumb together the flour, spice, sugar  and butter, add the egg and a little milk if needed to form a soft dough.  Roll out and place in a buttered loose bottom flan ring, approx 20cm, leaving the sides over hanging the flan ring.  Cover and chill in the fridge for 20 mins. Pre heat your oven to 180c,  blind bake for 10 mins, remove, trim off excess pastry and set aside. Lower the oven to 130C ready to bake the tart.

In a pan bring to the boil the cream and milk infused with vanilla, in a separate bowl whisk the eggs and sugar together until pale and frothy.  Gently add the cream and milk mixture to the egg mix, whisking as you go and removing the vanilla pod.  Pour the mixture into the pastry case, (if you love nutmeg you can simply dust a little more onto the mixture).  Bake for 1 hour at 130c on the middle shelf, until golden and you can wobble the cooked custard, remove and cool.  Delicious served warm or cold.

Served today with fresh seasonal fruits a sprig of mint and a serving of thick double cream.  Enjoy!



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