Name: Custard Tart
Yield: 4 servings
Ingredients: -1 None Tart Dough; 2 1/4 cups all-purpose flour; 2 tbsp granulated sugar; 1/2 cup unsalted butter, chopped; 1 None large egg yolk; 1 tbsp lemon juice; None None Custard Filling; 2 None large eggs; 1/4 cup granulated sugar; 1 tsp vanilla extract; 2 tsp custard powder; 2/3 cup milk; 2/3 cup heavy cream; 1 pinch ground nutmeg; None None whipped cream, to serve

1
Preheat oven to 375u00b0F. Lightly grease a round 9 inch tart pan.
2
Sift flour into a large bowl and stir in sugar. Cut in butter until mixture resembles fine breadcrumbs. Add 2 tbsp water, egg yolk and lemon juice and mix until combined. Turn out onto a lightly floured work surface and knead gently. Wrap in plastic wrap and chill for 30 mins.
3
Roll pastry out between 2 sheets of parchment paper and use to line prepared pan, trimming edges. Chill for 10 mins. Line with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and filling. Bake for another 10 mins. Reduce oven to 300u00b0F.
4
Meanwhile, for the filling, whisk eggs, sugar and vanilla together. Mix custard powder with a little milk to form a smooth paste. Pour remaining milk and cream into a small saucepan. Blend in custard mixture until smooth. Heat gently, stirring, until milk is hot but not boiling. Gently whisk into egg mixture until just combined.
5
Strain custard into prepared tart shell. Sprinkle with nutmeg and bake for 20-25 mins, until just set. Let cool to room temperature then chill until cold. Serve with whipped cream.

Custard Tart

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