Sweet short crust pastry enough to line a 4cm deep x 18cm tin Eggs 3 large, plus 3 large egg yolks, lightly beaten Caster sugar 55g Single cream 570ml Vanilla extrac t ¼ tsp, (optional) Whole nutmeg ½ tsp, freshly grated

Heat the oven to 220°c/gas 7. Gently roll out the pastry and line the tin. Be careful not to over-stretch it as it may crack in the oven. Brush with beaten egg to help seal it during cooking, then place in the fridge. To make the custard, lightly beat the eggs and egg yolks in a large bowl with the sugar. Warm the cream to a gentle simmer, then pour slowly over the beaten eggs, stirring constantly. Do not overheat the cream or it will curdle the eggs. Add the vanilla extract then leave the mixture to cool for 30 minutes. Pour the mixture through a sieve into a jug, then pour carefully into the pastry case. Sprinkle over the grated nutmeg. Place the tart onto a baking sheet and bake in the centre of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 180°c/gas 4 and continue cooking for a further 20 minutes or until the custard is set.

Baking, Desserts

Baked egg and cream custard tart

Stella West-Harling MBE shares her baked custard tart recipe

Added on August 15, 2014

Devon food champion Stella West-Harling MBE shares her nostalgic custard tart recipe

www.ashburtoncookeryschool.co.uk

You will need

Sweet short crust pastry enough to line a 4cm deep x 18cm tin
Eggs 3 large, plus 3 large egg yolks, lightly beaten
Caster sugar 55g
Single cream 570ml
Vanilla extract ¼ tsp, (optional)
Whole nutmeg ½ tsp, freshly grated

Method

Heat the oven to 220°c/gas 7.
Gently roll out the pastry and line the tin. Be careful not to over-stretch it as it may crack in the oven. Brush with beaten egg to help seal it during cooking, then place in the fridge.
To make the custard, lightly beat the eggs and egg yolks in a large bowl with the sugar. Warm the cream to a gentle simmer, then pour slowly over the beaten eggs, stirring constantly. Do not overheat the cream or it will curdle the eggs. Add the vanilla extract then leave the mixture to cool for 30 minutes.
Pour the mixture through a sieve into a jug, then pour carefully into the pastry case. Sprinkle over the grated nutmeg.
Place the tart onto a baking sheet and bake in the centre of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 180°c/gas 4 and continue cooking for a further 20 minutes or until the custard is set.

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You will need

Sweet short crust pastry enough to line a 4cm deep x 18cm tin
Eggs 3 large, plus 3 large egg yolks, lightly beaten
Caster sugar 55g
Single cream 570ml
Vanilla extract ¼ tsp, (optional)
Whole nutmeg ½ tsp, freshly grated

Method

Heat the oven to 220°c/gas 7.
Gently roll out the pastry and line the tin. Be careful not to over-stretch it as it may crack in the oven. Brush with beaten egg to help seal it during cooking, then place in the fridge.
To make the custard, lightly beat the eggs and egg yolks in a large bowl with the sugar. Warm the cream to a gentle simmer, then pour slowly over the beaten eggs, stirring constantly. Do not overheat the cream or it will curdle the eggs. Add the vanilla extract then leave the mixture to cool for 30 minutes.
Pour the mixture through a sieve into a jug, then pour carefully into the pastry case. Sprinkle over the grated nutmeg.
Place the tart onto a baking sheet and bake in the centre of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 180°c/gas 4 and continue cooking for a further 20 minutes or until the custard is set.

'This is so easy to make and it's delicious eaten slightly warm when it has a delicate wobbly centre. Let it cool to become firmer, making it great for picnics,' says Stella