Classic Custard Tart

 

Ingredients

For the Pastry

1 ¼ cups (160g) all-purpose flour

½ cup (115g) unsalted butter, cold and cubed

¼ cup (50g) sugar

1 egg yolk

1-2 tbsp cold water

For the Custard Filling

2 cups (500ml) whole milk

½ cup (120ml) heavy cream

½ cup (100g) sugar

4 egg yolks

1 tsp vanilla extract

¼ tsp nutmeg (optional, for topping)

Instructions

Step 1: Make the Pastry

1. In a bowl, mix flour and sugar. Add cold butter and rub it into the flour with your fingers until the mixture resembles breadcrumbs.

2. Add the egg yolk and a little cold water, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.

Step 2: Pre-Bake the Crust

3. Preheat oven to 350°F (175°C).

4. Roll out the dough on a floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.

5. Line with parchment paper and baking beans or rice. Bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until golden.

Step 3: Prepare the Custard

6. In a saucepan, heat milk, cream, and vanilla over medium heat until just warm (do not boil).

7. In a bowl, whisk egg yolks and sugar until pale. Slowly pour the warm milk mixture into the eggs, whisking constantly.

8. Strain the custard through a sieve to remove any lumps.

Step 4: Bake the Tart

9. Pour the custard into the pre-baked tart shell. Sprinkle a little nutmeg on top.

10. Bake at 325°F (160°C) for 30-35 minutes or until the custard is just set with a slight wobble in the center.

Step 5: Cool & Serve

11. Let the tart cool completely before slicing. Serve at room temperature or chilled.

Would you like any variations or additional toppings?