Custard Tart

I enjoy baking but don't always get a lot of time for it.  Recently my sister Sarah has had more free time than me so has been treating us to lots of yummy things!  On the weekend we had this custard tart - and Sarah wanted to share the recipe...

Make 4oz of short pastry...

4oz /112g  plain flour

pinch salt

1oz / 25g lard

1oz / 25g hard margarine

1 tbsp cold water

Mix the flour and salt in a bowl then rub in the fat.  Mix the cold water in to form a stiff dough.

Turn the dough onto a floured suface and knead lightly.  Roll out and line a 7 inch (18cm) flan dish with the pastry, trimming away any excess.  Prick the base lightly with a fork to prevent air bubbles from forming.  Blind bake the case - line the base with baking paper and cover with rice or baking beads.

Cook for 15 minutes at 190C / 375F / Gas mark 5

Remove the paper and rice or beads and return to the oven for a further 5 minutes.



For the custard filling...

2 medium eggs

1/2 pint / 300ml milk

2 tbsp sugar

grated nutmeg

Whisk the eggs in a heat proof bowl.  Bring the milk and sugar to the boil then pour over the eggs and cool.

Strain the custard mixture into a pastry case and sprinkle with grated nutmeg.  If you do this while the case is still on the oven shelf it's easier and you're less likely to spill the custard over the sides of the pastry!

Bake for about 20 minutes until set at 180C / 350F / Gas mark 4