Baked Egg Custard Tart
A favourite English classic- perfect picnic food.
For a variation cook individual egg custard tarts on shortbread biscuit dough and when cooked caramelise the top.
Preparation time: 15 - 20 minutes Quantity: Serves 8 Cooking time: 1 hour
Ingredients
1 lined sweet pastry case (approx. 8-9 inch)
3 large whole eggs
2 extra egg yolks
80g/ 3 oz caster sugar
1 pint/ 560 ml double cream
1/4 fresh grated nutmeg (or 1 teaspoon ground)
Method
- Line the pastry case, rest-and then bake blind
- The pastry should be semi-cooked with no hole- if there are repair with raw pastry dough
- Whisk the eggs and sugar until creamier and lighter
- Whisk in the cream
- Pour in to the pastry case
- Sprinkle the top with the nutmeg
- Bake in a pre-heated oven gas 2/ 150*c/ 300*f - for 1 hour or until set, yet still wobbly in the middle
- Cool before serving