Old Fashioned Baked Egg Custard Tart With Nutmeg Recipe

Name: Old Fashioned Baked Egg Custard Tart With Nutmeg
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: Plain Flour; pinch of salt; Lard; Butter; 4 large eggs; Egg Yolks; Single Cream; Caster Sugar; 1 teaspoon vanilla extract; Whole Nutmegs

Relive cherished childhood memories with this irresistible Old Fashioned Baked Egg Custard Tart! My grandmother's recipe, perfected over time, delivers a thick, wobbly custard filling bursting with the warm spice of freshly grated nutmeg. This isn't your average custard tart; the secret lies in using white vegetable cooking fat (not margarine!) for a flawlessly crisp pastry, reminiscent of those delightful treats found in British bakeries. But homemade? Unbeatable! Bake this beauty in a round tin with sloping sides for optimal depth and wobbly perfection. Serve at room temperature, simply 'naked' or with a dollop of cream for extra decadence. Get ready to savor a taste of tradition!

Prep Time 45 mins

Cook Time 90 mins

Calories 449.4 kcal

Protein 17g

Rating 4.7 (3 Reviews)

Old Fashioned Baked Egg Custard Tart With Nutmeg

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Old Fashioned Baked Egg Custard Tart With Nutmeg

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How to Make Old Fashioned Baked Egg Custard Tart With Nutmeg

Preheat oven to 350°F (175°C).
Prepare the pastry: In a large bowl, combine flour, sugar, and salt. Cut in the white vegetable fat using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
Roll out the pastry and fit it into a round tart tin with sloping sides (approximately 9 inches in diameter). Trim and crimp the edges.
Prick the base of the pastry with a fork to prevent it from puffing up during baking. Blind bake the pastry for 15 minutes by lining it with parchment paper and baking weights or dried beans.
Remove the parchment paper and baking weights and bake for another 5 minutes, until lightly golden.
Meanwhile, whisk together the eggs, sugar, milk, cream, and vanilla extract in a large bowl until well combined.
Grate fresh nutmeg onto a piece of foil. Once the pastry is ready, carefully pour the custard mixture into the pastry shell.
Sprinkle the freshly grated nutmeg evenly over the custard.
Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center. The edges should be golden brown.
Let the tart cool completely in the tin before serving. This allows the custard to fully set. Serve at room temperature, with or without whipped cream.