Winter 2018Egg custard tart recipe

Pastry Chef at The Royal Toby

Makes one tart (12 portions)

For the pastry:

• 250g plain flour
• 80g caster sugar
• 125g cold unsalted butter
• 8 egg yolks

Method:

1. Sieve the flour, then add diced butter and sugar.
   Mix in the food processor until a fine crumb.
   Add yolks and knead together to a smooth dough.
   Cover with cling film and refrigerate for at least 30 minutes.
2. Preheat the oven to 170C. Flour the work surface and roll the chilled pastry until about 2cm thick. Carefully place over a tart ring (22/24cm diameter) making sure all the edges are firmly pushed in.
   For best results leave a surplus of pastry overhanging edge of the tart ring.
3. Place baking paper and baking beans inside then blind bake for about 15 minutes.
   Take the beans out and place the tart back in the oven for an additional 10 minutes.
   Once cooked, brush with egg yolk to cover any cracks.

For the custard filling:

• 10 egg yolks
• 100g caster sugar
• 450ml double cream
• 125ml whole milk
• 1 tsp vanilla extract or 1 vanilla pod
• Pinch of ground nutmeg

Method:

1. Turn the oven down to 120C.
2. Bring the cream, milk and vanilla to the boil.
   Mix egg yolks and sugar until smooth, then pour the hot cream mixture over it slowly while mixing.
   Strain the custard into a jug, allow to settle for a few minutes, then skim off any froth.
3. Carefully pour the custard into the tart case, sprinkle some nutmeg on the top and cook in the oven for 40-50 minutes, until just set.

Remove the tart from the oven, cool down completely, then trim off the edges.

Portion into 12 and serve with fresh raspberries, vanilla yoghurt and raspberry sorbet.