Custard Tart Recipe
Ingredients:
1 sheet of shortcrust pastry (or homemade pie crust)
2 cups (500 ml) whole milk
1 cup (240 ml) heavy cream
4 large eggs
1 egg yolk
½ cup (100 g) sugar
2 tsp vanilla extract
Freshly grated nutmeg (or ground nutmeg) – for topping
Instructions:
- Prepare the crust:
Preheat your oven to 180°C (350°F).
Roll out the pastry and line it in a tart pan (about 9 inches / 23 cm).
Trim the edges and prick the base with a fork.
Blind bake by placing parchment paper and pie weights (or beans) on top. Bake for about 15 minutes, then remove the paper and weights. Bake for another 5 minutes until lightly golden. Let it cool.
- Make the custard filling:
In a saucepan, heat the milk and cream over medium heat until warm (do not boil).
In a bowl, whisk together eggs, egg yolk, sugar, and vanilla until smooth.
Slowly pour the warm milk mixture into the egg mixture while whisking constantly.
- Fill the tart shell:
Strain the custard mixture through a sieve into the cooled tart crust (to remove bubbles or lumps).
Sprinkle lightly with nutmeg on top.
- Bake the tart:
Place the tart in the oven and bake at 160°C (320°F) for 30–35 minutes, or until the custard is set but still slightly wobbly in the center.
- Cool and serve:
Let it cool to room temperature.
Slice and enjoy!
