Old Fashioned Baked Egg Custard Tart with Nutmeg
Indulge in the timeless charm of this Old Fashioned Baked Egg Custard Tart with Nutmeg, a classic dessert that exudes elegance and comforting nostalgia. With its buttery homemade shortcrust pastry and silky smooth custard filling infused with hints of vanilla, it's a true testament to traditional baking. The crowning touch of freshly grated nutmeg enhances the creamy depth of flavor, making every bite irresistibly fragrant. Perfectly golden and lightly spiced, this iconic tart is as beautiful as it is delicious. Easy to prepare and ideal for any occasion, serve it warm, chilled, or at room temperature for a delightful treat alongside a cup of tea or coffee. A true masterpiece of vintage baking, this custard tart is a must-try for lovers of classic desserts!
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Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, diced)
- 1 tablespoon Granulated sugar
- 2 tablespoons Cold water
- 500 milliliters Whole milk
- 3 large Eggs
- 2 Egg yolks
- 100 grams Caster sugar
- 1 teaspoon Vanilla extract
- 1 pinch Freshly grated nutmeg
Directions
Step 1
Start by preparing the shortcrust pastry. In a large mixing bowl, combine the flour and cold diced butter. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Step 2
Stir in the granulated sugar. Add the cold water one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3
Preheat your oven to 180°C (350°F). Roll out the chilled pastry on a floured surface to roughly 3mm thick. Line a 23cm (9-inch) tart tin with the pastry, pressing it gently into the edges. Trim any overhanging pastry.
Step 4
Prick the base with a fork to prevent bubbling and line it with parchment paper. Fill with baking beans or dry rice and blind bake for 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes until lightly golden. Set aside to cool slightly.
Step 5
To make the custard filling, pour the milk into a medium saucepan and gently heat until it reaches just below boiling. In a separate bowl, whisk together the eggs, egg yolks, caster sugar, and vanilla extract.
Step 6
Gradually pour the warm milk into the egg mixture, whisking constantly to combine. Strain the mixture through a fine sieve into a jug to remove any egg solids.
Step 7
Place the tart shell on a baking tray for easy handling. Carefully pour the custard into the shell, filling it almost to the top. Sprinkle freshly grated nutmeg evenly over the surface of the custard.
Step 8
Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly wobbly in the center. Remove from the oven and allow to cool at room temperature.
Step 9
Serve the custard tart warm, at room temperature, or chilled. Slice and enjoy with a cup of tea or coffee.
Nutrition Facts
| Serving size | (1146.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2546.0 |
| Total Fat 124.0g | 0% |
| Saturated Fat 69.9g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1210.3mg | 0% |
| Sodium 436.9mg | 0% |
| Total Carbohydrate 292.1g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 139.0g | |
| Protein 62.5g | 0% |
| Vitamin D 450.8IU | 0% |
| Calcium 816.3mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 1266.2mg | 0% |
Source of Calories