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
1 cup (125g) all-purpose flour
½ cup (60g) confectioners’ sugar
pinch of salt
- 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