This was a family favourite throughout my childhood and Grom used to bake one for every family gathering. I always went back for seconds. I’m hoping to find the perfect recipe to emulate the one from my early years…
Recipe: Egg Custard Tart
Serves: 8 – 10
Prep time: 35 – 40 minutes
Cooking time 1 hour*
6 oz self raising flour
3 oz lard
¾ oz caster sugar
2 tbsp milk
3 egg yolks
3 oz caster sugar
1 pt milk
1 tsp vanilla essence
- Rub the lard into the flour to a crumbly consistency then stir in the ¾ oz caster sugar
- Gradually stir in the 2 tbsp of milk with a metal knife
- Bring together with hands then wrap in cling film and let pastry rest in fridge for 30 minutes
- Preheat oven to 150C and lightly grease a deep pie dish
- Whisk the eggs and 3 oz caster sugar together
- Add the milk and vanilla essence and whisk again
- Roll out pastry thinly and ay into pie dish
- Pour filling into pastry case and sprinkle grated nutmeg on top
- Bake for 1 hour* till filling is set but still wobbly in the middle
- Cool before serving
I based this loosely on two recipes – the pastry from Be-Ro and the filling from Cookery Club, although I made slight modifications to try and make it as I remembered my Grom making it when I was a kid (she only used milk, no cream). The filling mixture came to about 1 ½ pints, so I had to use my deep Pyrex dish.
The results were mixed – it tasted OK (although not as good as I’d hoped), but there must have been a tiny hole in my pastry as the filling all seeped through, meaning that I finished up with the pastry on top and the egg custard on the bottom! Note, I DID NOT blind bake the pastry first simply because my Grom never did!
The filling was nice and smooth, but didn’t taste quite as nice as I had hoped, in fact it still tasted just a tiny touch “eggy” and Xander certainly wasn’t interested in it at all. Therefore, I give this recipe 3/5 (for flavour alone, I’m ignoring the presentation on this occasion!), but I will definitely be playing around and experimenting more with egg custard, both as a tart and on its own, as I’d love to get this one just perfect!
* The recipe I based this on called for the tart to be baked at 150C for an hour, but I ended up having to leave mine in for about half an hour longer, so next time I’ll be guided by my attempt at making Quiche and try a slightly higher temperature.