Classic custard tart
The epitome of a comforting British dessert, tasting a properly made custard tart makes you realise sometimes it's the simple things that taste the best. This iteration couldn't be any more classic, and going back for a second slice is all but guaranteed.
Charlie says: ‘A classic and an absolute favourite. It takes care and attention to get a custard tart absolutely right and I have seen it go awry many times. While the processes seem simple on paper, the trial is getting each step just right in order to get to the perfect end product. ‘Custardy fragility contained by pastry, the purgatory between liquid and wobbles,’ says Fergus Henderson; we use a lightly adapted version of his custard recipe, because it works so well.’
Ingredients
Equipment
- Non-stick 22cm loose-bottomed fluted tart tin
- Food processor
Method
- 175g of unsalted butter , chilled and diced
- 85g of icing sugar
- 1 egg , chilled
- 1 egg yolk , chilled
- 300g of 00 flour, plus extra for dusting
- 1 egg , beaten, for egg wash
- 400ml of double cream
- 1 vanilla pod
- 5 egg yolks
- 30g of caster sugar
- nutmeg , for grating
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Classic custard tart
