Marcus Wareing's custard tart recipe is of legendary proportions. It has been listed as Remy Martin Best Dessert in 2012 and regularly graces the menu at his eponymous restaurant in London. It achieved notoriety when it won the final of the Great British Menu in 2006 and was subsequently served to the Queen for her 80th birthday banquet.
We are fairly sure that this tart recipe has graced a few other tables since 2006 - let it grace yours. too
Method
1.
Start your custard tart recipe by preheating your oven to 170°C/gas mark 3
2.
For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs
3.
Then add the sugar to the mixture. Then beat together the egg yolk and whole egg and slowly add these to the mixture. Mix until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours
4.
Line your tart tin (18cm/7in) with greaseproof paper and place on a baking sheet
5.
Roll out the pastry on a lightly floured surface to 2mm in thickness. Place in your lined flan tray and fill with baking beans. Bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool
6.
Turn the oven down to 130°C/gas mark 1 so you can cook your custard tart
7.
For the filling, bring the cream to the boil. Whisk the yolks and sugar together then add the cream and mix well. Pass the mixture through a fine sieve into a jug
8.
Place the pastry case in the oven then pour the custard mix right to the brim. Grate the nutmeg liberally over the top then bake for 30-40 minutes or until the custard appears set but not too firm
9.
Remove from the oven and allow to cool to room temperature before serving
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