Custard Tart

Name: Custard Tart
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 10
Ingredients: 225 g (8oz) plain flour, sifted, plus extra to dust; 175 g (6oz) cold butter, diced; 50 g (2oz) golden caster sugar; Finely grated zest of 1 lemon; 1 medium egg yolk; 8 large egg yolks; 75 g (3oz) golden caster sugar; 450 mL (3/4 pint) single cream; Nutmeg for grating

A fantastic recipe for this classic British dessert

By The GH Kitchen TeamPublished: 02 October 2008

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Food, Yellow, Tableware, Sugar pie, Recipe, Dessert, Ingredient, Dish, Cuisine, Plate,

Preparation Notes: Plus chilling

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 40 mins

Ingredients

225 g (8oz) plain flour, sifted, plus extra to dust
175 g (6oz) cold butter, diced
50 g (2oz) golden caster sugar
Finely grated zest of 1 lemon
1 medium egg yolk

For the filling

8 large egg yolks
75 g (3oz) golden caster sugar
450 ml (3/4 pint) single cream
Nutmeg for grating

Directions

1. Step 1
  Put flour into a bowl and rub in butter until it resembles breadcrumbs. Stir in sugar and zest.
2. Step 2
  Lightly beat egg yolk with 2-3tbsp ice cold water and, using a knife, stir small amounts into the flour until it starts to clump together but isn't too sticky or dry. Bring together with your hands. Knead lightly until smooth. Shape into a disc, wrap in clingfilm and chill for 30min.
3. Step 3
  Roll out pastry on a lightly floured surface to a 3mm (1/8in) thickness. Use to line a 23cm (9in) diameter x 4cm (1½in) deep flan tin. Prick base and chill for 30min. Preheat oven to 200ºC (180ºC fan) mark 6 and put tin on to a baking sheet.
4. Step 4
  Line tin with greaseproof paper. Cover with baking beans and bake for 12-15min. Remove beans and paper and continue baking for 5-10min until cooked through. Reduce oven temperature to 130ºC (110ºC fan) mark ½.
5. Step 5
  Mix the eggs and sugar together with a wooden spoon. Gradually stir in cream, then strain into a jug to remove any eggy strands. Pour mixture into pastry case and bake for 40-50min until just set with a little wobble. Grate over plenty of nutmeg and cool in the tin on a wire rack. Serve at room temperature.

Per Serving:

Calories: 394
Total carbs: 32 g
Sugars: 14 g
Total fat: 29 g
Saturated fat: 16 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time