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