My Nutmeg Custard Tart Recipe and Genius Pastry Wands

My Nutmeg Custard Tart Recipe and Genius Pastry Wands

I love custard tart and the kids love it too – particularly for breakfast! I especially love the warm scent of nutmeg that you grate into the creamy yellow custard and onto the surface of the tart.

I picked up nutmegs in Provence this summer – the market in Gordes has the best spice stall. So although custard tart feels extremely British it’s also very much a taste of France for me.

I have become a little obsessed with it – okay a lot obsessed – making up one after the other in the hope of getting the recipe just right. The first recipe I used came from the Great British Bakeoff – they had a custard tart challenge in this seasons pastry episode which is what got the tastebuds craving. But I found Kate’s recipe for her Rhubarb and Custard Tart filling much too rich and the almond meal pastry fell to pieces and didn’t form a good tart shell. I went back to my tried and trusted favorite sweet pastry recipe that I use for mince pies – actually all sweet pie crusts.

And then I discovered a new genius tool for rolling out pastry – Pastry Wands- another reason to make yet another custard tart – this time with perfectly even pastry. And they really are genius – giving that super even crust that you usually only get on store bought crusts. Next up, I’m using them for cookies – homemade oreos for Ali… Like all things of genius the concept is very simple – you place the wands on either side of the pastry and roll out as normal – when you get to the desired thickness it will be perfectly even and you are done.

We’ve been getting through a lot of eggs recently with all the baking and custards. These beauties came from Peter Schaner farms at the Santa Monica Farmers Market.

Custard requires yolks – bright yellow fresh yolks that sit high up when cracked into a dish.

Lots of yolks in a recipe means you will have egg whites to use up – I usually whip up a batch of Ottolenghi rock star meringues but for the last two weeks I’ve been recipe testing homemade amoretti biscuits – recipe to come.

For the filling I adapted the nutmeg custard tart recipe from the first season of Bake Off, The Great British Book of Baking, a lovely book I use a lot – especially when making treats for tea.

My perfect Custard Tart Recipe

Makes one 1o-inch tart

Perfect Pastry

1 cup (125g) all-purpose flour

½ cup (60g) confectioners’ sugar

pinch of salt

Ingredients

  • 1 cup (125g) all-purpose flour
  • 2 tablespoons beaten egg
  • 300 ml heavy cream
  • 300ml whole milk
  • 2 medium eggs, plus 4 yolks
  • 75g caster sugar
Read the whole recipe on Ladles and Jellyspoons