Custard Tart

• Whilst trying out some old English recipes I made this custard tart.
• It is made with a shortcrust pastry case, which is filled with an egg custard.
• Ground nutmeg is a popular spice in England.

I think that this would be liked in Poland as it is similar to Budyń – Polish custard which is also made from milk, egg yolks and sugar.

• Shortcrust pastry or a richer pastry such as  kruche ciasto is used.
• The pastry case is baked blind first in a loose bottomed tart tin.
• This can be made the day before.

Ingredients

• Shortcrust pastry to line the base and sides of a 20cm diameter loose bottomed tin
• 300ml of milk
• 3 tablespoons of sugar
• 4 eggs – beaten
• Freshly grated nutmeg

Method

• Pre-heat the oven to GM6 – 200°C.
• Roll out the pastry thinly and line the base and sides of the tin.
• Bake blind for 15 minutes.
• Take out the “beans” and bake for another 5 minutes.
• Leave the pastry to become completely cold.
• Lower the oven to GM4 – 180°C.
• Put the tart tin on a baking sheet (makes it easier to handle).
• Have the beaten eggs in a large bowl.
• In a deep saucepan, add the sugar to the milk and gently bring to the boil, stirring a few times.
• Pour the hot milk mixture onto the beaten eggs and whisk together quickly.
• Allow the mixture to cool completely.
• Pour the egg mixture into the baked pastry case.
• Grate the nutmeg liberally over the surface of the custard.
• Bake for 30 – 35 minutes until the custard is nearly set.
• Turn of the oven and open the door slightly.
• Leave the custard in the oven for around 15 minutes.
• Take it out and leave to cool on a wire cake rack.
• Leave it to cool before taking it out of the tin.
• Serve at room temperature.

Tea plates:

• Burleigh Ware – Burges and Leigh Ltd – Blue Mist from the 1930s
• Aynsley – Las Palmas from the 1960s.