COOKING AT HOME WITH BYERLEY HEAD CHEF RYAN FLAHERTY

VRC FLEMINGTON (@flemingtonvrc

3 June 2020


 

Custard Tart Recipe

Ingredients 

  • Thickened cream – 500mls
  • Eggs - 11
  • Flour – 250grams
  • Lemons - 1
  • Caster Sugar – 150grams 
  • Whole nutmeg finely grated – 2 tsps
  • Butter – 140grams
  • Vanilla – 1 pod 

Method

For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add 75 grams of sugar to the mixture. 

In a separate bowl beat together 1 egg yolk and 1 whole egg and slowly add these to the mixture. Mix until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.

Roll out pastry and lay in tart tin. Prick with a fork and blind bake (aluminium foil and rice work great see video) at 170 degrees for 15 minutes. Remove foil and bake for another 8 minutes at 160 degrees. Clean the edges of the tart but leave it in the tin ready for the filling.

Turn the oven down to 130 for baking the custard. 

For the filling, bring cream to the boil. In a separate bowl whisk 9 yolks and 75 grams sugar together and add the cream, mix well. Pass the mixture through a fine sieve into a jug.

Place the pastry case in the oven then pour the custard mix right to the brim. Grate the nutmeg liberally over the top then bake for 30-40 minutes or until the custard appears set but not too firm. Be sure you turn every 10-15 minutes, check if it has just set by giving it a little wobble. 

Remove from the oven and allow to cool to room temperature for 2 hours before serving.

Enjoy!

 

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