Alistair Wise's custard tart


"Like most good pastry cooking this tart is about juxtaposition: buttery crisp crust contrasted with a silky smooth centre," says Alistair Wise. "Use good cream - this is one of those times when you'll taste it."

You'll need

750 ml (3 cups) pouring cream 1 tsp vanilla extract 12 egg yolks 120 gm caster sugar 1 nutmeg   Sweet shortcrust pastry 200 gm (1⅓ cups) plain flour, sifted 60 gm pure icing sugar, sifted 120 gm butter, diced 1 egg, plus extra lightly beaten for eggwash

Method

  • 01
  • For pastry, place flour, icing sugar, butter and a pinch of salt in a bowl and rub until mixture resembles fine breadcrumbs. Add egg and mix just to bring the mixture together. Wrap in plastic wrap and refrigerate to chill (2-3 hours).
  • 02
  • Roll out pastry on a lightly floured bench to 3mm thick and place it in a 4.5cm-deep, 20cm-diameter cake ring or springform tin on an oven tray lined with baking paper. Refrigerate for 30 minutes to rest. Trim edges and dock with a fork.
  • 03
  • Preheat oven to 170°C, then blind-bake pastry case for 15 minutes (see cook’s notes p182). Remove foil and weights, brush tart shell with lightly beaten egg and return to oven to just set (7 minutes).
  • 04
  • Reduce oven to 130°C. Bring cream and vanilla to the boil in a saucepan. Lightly whisk eggs and sugar in a bowl, then, whisking continuously, pour hot cream into egg mixture. Transfer custard to a jug, then pour into tart shell and bake until set with a little wobble in the centre (20-25 minutes). Remove from oven, finely grate nutmeg over the top, leave to cool (about 1 hour), then serve. Custard tart is best served on the day it’s made but will keep refrigerated in an airtight container for 3-4 days.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Sep 2017

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