Step 1
Sift the flour and salt into a large bowl. Rub in the Trex using your fingertips until the mixture looks like breadcrumbs. Stir in the sugar, then make a well in the centre. Beat the egg yolk and water together and pour into the well. Using a roundbladed knife, stir to bring the mixture together, then form into a ball of dough with your fingertips. Knead lightly for a few moments, then wrap and chill for about 15 minutes.

Step 2
Roll out the dough on a lightly floured surface. Lift it into a 20cm (8in) pie plate or flan ring which is 4cm (1 1 ⁄2 in) deep. Trim the edges with a sharp knife. Chill for 15 minutes. (If you have difficulty rolling out the pastry, put the ball of dough into the middle of the pie plate or ring and press out gradually using the back of a large spoon until you have worked the dough up the sides).

Step 3
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 4
Line the pastry case with a piece of crumpled foil or greaseproof paper and dry baking beans, and bake ‘blind’ (i.e. without a filling) for 15 minutes. Remove the foil or paper and beans. Bake for 5 more minutes. Cool slightly.

Step 5
Reduce the oven temperature to 150°C/fan oven 130°C/Gas Mark 2.

Step 6
For the filling, beat the eggs, egg yolks and sugar together. Gently heat the cream, milk and vanilla pod to just below boiling point, then remove from the heat and leave to infuse for 10 minutes. Scrape the seeds from the vanilla pod with a sharp knife, adding these back to the warm milk.

Step 7
Whisk into the egg mixture. Strain into the pastry case, then sprinkle with freshly grated nutmeg. Bake in the centre of the oven for 45 minutes, until set. Cool for at least 15 minutes before serving.

Custard Tart

Custard Tart

Perfectly cooked custard tart is simply sensational – and not difficult to make if you take your time.

6

Serves: 6

45
MINS

Bake Time: 45 mins

Suitable for vegetarians

INGREDIENTS

Sweet Flan Pastry

175g6oz Plain flour
¼ tsp¼ tsp Salt
65g2½oz Trex, chilled
2 tsp2 tsp Caster sugar
11 Egg yolk (from large egg)
1 tbsp1 tbsp Chilled water

Custard

22 Large eggs
22 Egg yolks, (from large eggs)
40g1½oz Caster sugar
150ml¼ pint Single cream
300ml½ pint Milk
11 Vanilla pod, split along its length
Freshly grated nutmeg

METHOD

Step 1
Sift the flour and salt into a large bowl. Rub in the Trex using your fingertips until the mixture looks like breadcrumbs. Stir in the sugar, then make a well in the centre. Beat the egg yolk and water together and pour into the well. Using a roundbladed knife, stir to bring the mixture together, then form into a ball of dough with your fingertips. Knead lightly for a few moments, then wrap and chill for about 15 minutes.

Step 2
Roll out the dough on a lightly floured surface. Lift it into a 20cm (8in) pie plate or flan ring which is 4cm (1 1 ⁄2 in) deep. Trim the edges with a sharp knife. Chill for 15 minutes. (If you have difficulty rolling out the pastry, put the ball of dough into the middle of the pie plate or ring and press out gradually using the back of a large spoon until you have worked the dough up the sides).

Step 3
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 4
Line the pastry case with a piece of crumpled foil or greaseproof paper and dry baking beans, and bake ‘blind’ (i.e. without a filling) for 15 minutes. Remove the foil or paper and beans. Bake for 5 more minutes. Cool slightly.

Step 5
Reduce the oven temperature to 150°C/fan oven 130°C/Gas Mark 2.

Step 6
For the filling, beat the eggs, egg yolks and sugar together. Gently heat the cream, milk and vanilla pod to just below boiling point, then remove from the heat and leave to infuse for 10 minutes. Scrape the seeds from the vanilla pod with a sharp knife, adding these back to the warm milk.

Step 7
Whisk into the egg mixture. Strain into the pastry case, then sprinkle with freshly grated nutmeg. Bake in the centre of the oven for 45 minutes, until set. Cool for at least 15 minutes before serving.

BAKE MODE

WHY NOT TRY ...