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Recipes Custard Tart

Custard Tart

Serve this pudding warm with cream or thick yoghurt.

50mins
Prep Time
(3)
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Custard Tart

Ingredients

 

FILLING:

  • 2 eggs
  • 2 Tbsp Chelsea sugar
  • 1 cup Meadow Fresh milk

 

Method

  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.

 

Products used in this recipe

Edmonds Standard Flour 1.5kg FOP

Standard Grade Flour

Add your review

Steg

This doesn't work, without custard powder added to the filling mixture it comes out like a runny omlette.

Craig

Best custard tart I've had. Really good easy recipe, but I bought a already cooked sweet pastry base. Super easy

Ange

Terrible, sorry