An English classic, a little slice of this baked custard tart is perfectly satisfying for elevenses.
Baked Custard TartPreparation time 25 mins plus chilling Baking time 30 mins plus 1 hour Serves 8 For the pastry: 225g plain flour 100g butter, chilled and cubed 75g icing sugar 1 egg, beaten A little water to combine For the custard: 4 eggs 100g caster sugar 1 tsp vanilla bean paste or the seeds from 1 pod 300ml double cream Nutmeg, grated Method: 1 For the pastry, place the flour in a large mixing bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Add the icing sugar and stir thoroughly then make a well in the centre. 2 Pour the egg into the well then bring the mixture together using a rounded ended knife, adding a little water at a time until a dough is formed. Knead very lightly in the bowl, wrap well in clingfilm and chill in the fridge for 30 mins. 3 Grease a 20cm loose bottomed cake tin and place on a baking tray. Roll out the chilled pastry onto a lightly floured work surface to approx 30cm in diameter. Gently ease the pastry into the prepared tin allowing the excess to overhang the edge of the tin. Return the pastry to the fridge to chill for 15 mins or until firm. 4 Preheat the oven to 200˚C/180˚C fan /gas mark 6. Line the pastry with baking paper and fill with baking beans. Bake for 20 mins then remove the beans and paper and bake for a further 10 mins until golden all over. 5 Turn down the oven temperature to 140˚C/120˚C fan/gas mark 1. Allow the pastry case to cool before trimming away the excess pastry flush with the edge of the tin using a sharp knife. 6 For the custard, whisk the eggs, sugar and vanilla together in a large jug until thoroughly combined. Set to one side. 7 Heat the double cream in a pan until just below boiling point then remove from the heat. Add the cream to the eggs and sugar mixture a little at a time, whisking continuously until fully incorporated. Strain the custard through a sieve to remove any thick strands of egg. 8 Fill the pastry case, still on the baking tray, with the custard mixture until 2/3 full. Transfer to the oven shelf then fill with the rest of the custard and sprinkle with nutmeg. Bake for 1 hour until the centre is just set with a slight wobble. Remove from the oven and allow to cool fully before removing from the tin.