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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. Carefully arrange the rolled pastry into the tray and use any excess pastry to push into the corners to ensure the pastry is flush with the tray. Line the inside of the pastry with thick catering grade cling film, ensuring to use enough to go over the outside of the tart shell
Baking blind
When baking blind, you could use uncooked rice or lentils in place of ceramic baking beans
6.
Use small baking beans or better yet rice to fill the lined tart shell. Bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the beans or rice, and allow to cool. While cooling, 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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Corney & Barrow matching wine

Find out why Corney & Barrow match this Custard tart recipe with a champagne or sparkling white wine, or a sweet white wine

Ingredients

Pastry

Custard Filling

Equipment

  1. Baking beads
  2. Tart tin with removable base
  3. Small baking beans
  4. Rice for blind baking

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This custard tart recipe is the king of all custard tart recipes - created by the legendary Marcus Wareing it has been served to the Queen. A custard tart fit for royalty.

Custard tart recipe Tweaks

What's this?
ew_77
This recipe was AMAZING, mind you, I only used the pastry part and for the custard I used Jamie Oliver's custard tart recipe!!
15 November 2013
Gillyflower
I'm not sure what a "tweak" is. If it's another word for a "comment" then I'm on the right track. WHAT do GREAT British Chefs do with the 9 egg whites. If they throw them away, perhaps that's why it's so expensive to eat in a resto on the other side of the Channel.
1 June 2013
emm14
You could also infuse the cream with lemon or orange zest, or rose petals (straining it/them out before making the custard). There are many uses for egg whites: meringues, macaroons, many Italian biscuits, clarifying stock or clear soups. Egg whites also freeze well so they need not go to waste.
3 June 2013
tartyman
Hello--could anyone give me an idea on how the cooking times would change if we wanted to serve this as little tarts instead of big ones? I dare say we could just experiment but it'd be helpful to have a pointer.
31 December 2013
Avatar
Mecca
Agree with EMM14 there's lots of uses for the egg whites - macarons and meringues in particular - if you visit http://www.greatbritishchefs.com/collections/macaroon-recipes you'll find many recipes to make using up the whites :-)
3 June 2013