Description
Mary Berry’s Egg Custard Tart features a crisp, flaky pastry shell filled with a smooth and creamy custard made from eggs, milk, and sugar. The tart is baked until the custard is set and the pastry is golden brown. Often garnished with a sprinkle of nutmeg or a dusting of icing sugar, this dessert is a perfect balance of textures and flavors, offering a comforting yet sophisticated finish to any meal.
Ingredients
For the Shortcrust Pastry:
- Plain flour: 250g (9 oz), sifted, for a tender crust.
- Butter: 125g (4.4 oz), cold and cubed, for a rich, flaky texture.
- Caster sugar: 50g (1.75 oz), for sweetness.
- Egg yolk: 1, to bind the dough.
- Cold water: 2-3 tablespoons, to bring the dough together.
- Pinch of salt: To enhance the flavor.
For the Custard Filling:
- Whole eggs: 3 large, for a rich custard.
- Caster sugar: 100g (3.5 oz), for sweetness.
- Milk: 500ml (17 fl oz), warmed, to create a smooth filling.
- Vanilla extract: 1 teaspoon, for flavor.
- Nutmeg: Freshly grated, for garnish.
- Icing sugar: For dusting (optional).
Instructions
1. Prepare the Shortcrust Pastry
- Combine Dry Ingredients: In a large mixing bowl, combine the plain flour, caster sugar, and a pinch of salt.
- Rub in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add Egg Yolk and Water: Make a well in the center of the mixture and add the egg yolk and cold water, one tablespoon at a time. Mix gently until the dough begins to come together.
- Form the Dough: Gather the dough into a ball, flatten it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
2. Preheat the Oven
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
3. Roll Out the Pastry
- Roll the Dough: On a lightly floured surface, roll out the chilled pastry dough to fit a 23cm (9-inch) tart tin. Ensure the dough is slightly larger than the tin.
- Line the Tart Tin: Carefully transfer the rolled pastry into the tart tin, pressing it into the edges and trimming any excess. Use a fork to prick the base lightly.
4. Blind Bake the Pastry
- Prepare for Blind Baking: Line the pastry with baking parchment and fill it with baking beans or rice.
- Bake the Crust: Place the tart tin in the preheated oven and bake for 15 minutes. Remove the parchment and beans, then bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.
5. Make the Custard Filling
- Whisk Eggs and Sugar: In a mixing bowl, whisk together the whole eggs and caster sugar until well combined.
- Heat the Milk: In a saucepan, gently heat the milk until it is just about to simmer. Do not let it boil.
- Combine and Temper: Slowly pour the warm milk into the egg mixture while continuously whisking to prevent the eggs from scrambling.
- Add Vanilla: Stir in the vanilla extract.
- Strain the Custard: Pour the mixture through a fine sieve into a clean bowl to ensure a smooth custard.
6. Assemble and Bake the Tart
- Fill the Pastry Shell: Pour the custard mixture into the blind-baked tart shell, spreading it evenly with a spatula.
- Bake the Tart: Return the tart to the oven and bake for 25-30 minutes, or until the custard is set but still slightly wobbly in the center.
- Cool the Tart: Remove the tart from the oven and allow it to cool completely in the tin on a wire rack.
7. Serve the Tart
- Garnish: Once cooled, sprinkle freshly grated nutmeg over the top for added flavor.
- Slice and Serve: Carefully remove the tart from the tin, slice, and serve. Optionally, dust with icing sugar before serving.