Sabtu, 24 Februari 2018

Custard tart with nutmeg pastry


Ingredients

    500g % shortcrust pastry
    1 whole nutmeg
    Nutmeg

    , for grating
    4 huge eggs
    Eggs

    140g golden caster sugar
    300ml double cream
    300ml complete milk
    1 vanilla pod, seeds scraped out

Method

    Heat oven to 200C/180C fan/fuel 6. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg the usage of a best grater. Fold the dough in half, then roll out again, to the thickness of 2 x £1 cash and massive enough to line a 20cm free-bottomed sandwich tin with a few overhang. Press the pastry into the tin (leaving the extra draped over the sides), positioned onto a baking sheet and relax for 10 minutes. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper. Bake for some other 15 minutes until golden and sandy throughout. Trim the edges of the tart with a pointy serrated knife.

    Turn oven right down to 150C/130C fan/ gasoline 2. Whisk collectively the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and convey to the boil. Pour onto the eggs, whisking as you move. Sieve into a jug. Put the baking sheet onto the pulled-out oven rack, then pour within the custard, right to the pinnacle. You won't want every final drop. Grate over a nice layer of nutmeg, then slide lightly back into the oven and bake for 1 hr. When it’s equipped, the tart must be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.
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