French · Dessert
French Egg Custard Tart
A classic French egg custard tart pairs a crisp, short pastry shell with a silken baked custard scented with vanilla and finished with a dusting of fresh nutmeg. Baked low and slow, the filling sets to a delicate wobble rather than a firm curd, giving the tart its signature tremulous, creamy centre.
$1
30 minsPrep
40 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
426Calories
7.4gProtein
27.4gFat
36.6gCarbs
15.2gSugar
0.8gFiber
327mgSodium
221mgChol
15.8gSat Fat
128mgPotassium
79mgCalcium
1.8mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Earl Grey Tea
local
Normandy Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub the cold cubed butter into the sifted flour, sugar and salt until the mixture resembles coarse breadcrumbs, then bind with the iced water into a smooth dough.
2
Wrap the dough in cling film and chill for 30 minutes.
3
Roll the pastry out thinly and line two 8cm individual tart tins, pressing it into the corners and trimming the excess; prick the bases with a fork and chill for a further 15 minutes.
4
Blind bake the tart shells at 190C (375F) for 12 minutes with baking beans, then remove the beans and bake for a further 5 minutes until pale golden and dry; cool slightly and lower the oven to 150C (300F).
5
Warm the whole milk and heavy cream in a small saucepan over low heat until just steaming, not boiling.
6
Whisk the egg yolks, whole egg, sugar and vanilla extract together in a bowl until just combined, taking care not to incorporate too much air.
7
Slowly pour the warm milk mixture into the egg mixture, whisking constantly, then strain through a fine sieve to remove any lumps.
8
Pour the custard into the warm tart shells right to the top, then carefully transfer to the oven.
9
Bake at 150C (300F) for 20-25 minutes until the custard is just set with a gentle wobble in the centre.
10
Cool the tarts completely on a wire rack, then grate fresh nutmeg over the surface just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted
- 28g28g Butter, cold, cubed
- 5g5g Sugar White
- 1g1g Salt
- 12g12g Water, iced
- 65g65g Whole Milk
- 45g45g Heavy Cream
- 22g22g Egg Yolk, beaten
- 20g20g Egg, beaten
- 20g20g Sugar White
- 3g3g Vanilla Extract
- 1g1g Nutmeg, freshly grated, for dusting, 1
