This tart is delicious with nutmeg sprinkled on top
250g soft unsweetened butter
180g caster sugar
2 large eggs
500g plain flour
Custard tart filling
1 litre full fat milk
170g Creme Anglaise
This recipe uses the following Essential Cuisine products:
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.
Remove from the bowl and gently knead until it becomes smooth. Wrap in clingfilm and rest in the fridge for at least 1 hour.
Brush an 8inch cake tin with soft butter and dust with flour. Lin the tin with the pastry, line with clingfilm and fill with baking beans or old rice. Bake on 190c for 5-8 mins until the sides have started to colour and go hard.Reduce the temperature to 170c for about 20 mins. Remove the beans and clingfilm and finish baking on 150c until the whole base is lightly coloured and hard to the touch.
For the filling, mix 25 ml milk with the Crème Anglaise. Bring the rest of the milk to the boil. Pour half the milk onto the base mix and whisk until all dissolved.
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. Remove from the heat and pour into the cooked pastry. Fill right to the top, being careful to not over fill. Sprinkle with nutmeg if desired.
Bake at 180c for about 40-45 mins 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 it will crack. Once cool, remove from the ring, slice and serve.