Recipe Inspiration

Ingredients...

Sweet Pastry

250g soft unsweetened butter 180g caster sugar

2 large eggs

500g plain flour

Pinch of salt

Custard Tart Filling

1ltr full fat milk

170g Essential Cuisine Crème Anglaise Mix

2 large eggs

Nutmeg for sprinkling

Method...

1. For the sweet pastry beat the sugar and butter together until smooth and creamy. Gradually add the eggs. Slowly add the sifted flour and salt until it all comes together as a crumbly dough

2. Remove from the bowl and gently knead until it becomes smooth. Be careful to not over work as it will become too soft. Wrap in clingfilm and rest in the fridge for at least 1 hour

3. Brush an 8 inch cake tin with soft butter and dust with flour. Line the tin with the pastry, then line with clingfilm and fill with baking beans or old rice

4. Bake at 190°C for 5-8 minutes until the sides have started to colour and go hard. Reduce the temperature to 170°C for about 20 mins. Remove the beans and clingfilm and finish baking on 150°C until the whole base is lightly coloured and hard to the touch

5. For the filling, mix 25 ml milk with the Essential Cuisine Crème Anglaise Mix. Bring the rest of the milk to the boil. Pour half the milk onto the base mix and whisk until all dissolved

6. Pour back into the milk and return to the heat. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon

7. Remove from the heat and quickly whisk in the beaten eggs and pour into the cooked pastry. Fill right to the top, being careful to not over fill. Sprinkle with nutmeg if desired

8. Bake at 180°C for about 40-45 minutes or until the mix is hard with a slight wobble to it. Remove from the heat and leave to cool. Do not put straight into the fridge as this will cause it to crack. Once cool, remove from the ring, slice and serve

Chefs Tip

This tart is delicious with or without nutmeg sprinkled on top!