Custard Tart

Serve this pudding warm with cream or thick yoghurt.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 50mins Servings: 6
  • 200g Sweet Shortcrust Pastry or 1 sheet Edmonds Sweet Short Pastry, thawed

    ¼ tsp ground nutmeg

    FILLING:

    2 eggs

    2 Tbsp sugar

    1 cup milk


  • 1.Preheat the oven to 200˚C. Lightly grease a 20cm pie plate or flan ring.

  • 2. On a lightly floured board roll out the pastry and use to line a 20cm pie plate or the prepared tin or use a ready rolled sheet. Do not prick the pastry.

  • 3. Bake blind for 15 minutes. Remove baking blind material. Return pastry shell to oven for 1 minute to dry out pastry base. Remove from the oven and reduce oven temperature to 180˚C.

  • 4. In a saucepan, whisk together eggs, milk and sugar. Cook, stirring, until almost boiling. Carefully pour filling into prepared base. Sprinkle with nutmeg. Return to oven and continue to cook for 20 minutes or until custard is set.


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