Page 20 - PowerPoint Presentation

Custard tart

Ingredients Method

140 g butter (chilled and diced) To make the pastry, rub the butter into the
250 g plain flour flour with the lemon zest and a pinch of salt
until it resembles breadcrumbs. Add the sugar,
1 lemon egg and milk and bring together to form a
100 g caster sugar dough.
1 egg (beaten) On a lightly floured surface, roll the pastry out

1 tablespoon whole milk and use it to line a 20cm tart tin, leave 2cm of
250 ml double cream pastry hanging over the edge. Chill for 30
minutes.
250 ml milk
1 vanilla pod (split) Heat oven to 180c/160c fan. Line the case with
baking beans, bake blind for 20 minutes, then
1 strip lemon zest remove the beans and continue to cook for a
Whole nutmeg further 20 minutes until the base is biscuity.
8 egg yolks Remove from oven and reduce the
temperature to 140c/120c fan.
100 g caster sugar
Bring the cream, milk, vanilla pod, lemon zest
and a small grating of nutmeg to the boil. Beat
the egg yolks with the sugar until pale, then
pour the hot milk and cream over, beating as
you go. Strain custard into a jug, allow to settle
for a few minutes, then skim off any froth.

Carefully pour the custard into the tart case,
grate some more nutmeg over the top and
bake for 40 minutes or until just set with the
very slightest wobble in the middle. Remove
from the oven, trim the pastry edges off (away
from the filling), then leave to cool completely
before serving in slices with a grating more of
nutmeg, if you like.