Custard tart

Vegetarian
Health score
3%
Custard tart
105 min.
8
492kcal

Suggestions


Indulge your senses with a classic Custard Tart, a delightful dessert that beautifully harmonizes rich flavors and textures. This vegetarian treat features a buttery, crumbly pastry crust that cradles a creamy, luscious custard filling. Perfectly balanced with the bright notes of lemon zest and the warmth of nutmeg, each bite offers a taste of nostalgia while also providing a modern twist that makes it a crowd-pleaser.

With a preparation time of just 105 minutes, this tart can serve up to eight people, making it an ideal centerpiece for gatherings or special celebrations. Imagine the anticipation as your guests savor the first slice, each forkful melting in their mouths. The combination of double cream and milk gives the custard an unparalleled richness, while the vanilla pod adds an aromatic depth that elevates this dessert experience to new heights.

Whether served as a delightful end to a meal or enjoyed with a cup of tea, this Custard Tart is sure to impress with its elegant simplicity. Plus, it's a perfect opportunity to showcase your baking skills! Prepare it a day in advance for an effortless dessert that guarantees deliciousness. Join the ranks of dessert enthusiasts and treat yourself and your loved ones to this exquisite custard tart that promises to leave a lasting impression.

Ingredients

  • 140 butter diced chilled
  • 250 flour plain
  •  lemon zest 
  • 100 brown sugar 
  •  eggs beaten
  • tbsp milk whole
  • 250 ml double cream 
  • 250 ml milk 
  •  vanilla pod split
  • strip lemon zest 
  • servings grating nutmeg whole
  •  egg yolk 

Equipment

  • oven

Directions

  1. To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs.
  2. Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.
  3. On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.
  4. Heat oven to 180C/160C fan/gas
  5. Line the case with baking beans, bake blind for 20 mins, then remove the beans and continue to cook for a further 20 mins until the base is biscuity.
  6. Remove from oven and reduce the temperature to 140C/120C fan/gas
  7. Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
  8. Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle.
  9. Remove from the oven, trim the pastry edges off (away from the filling), then leave to cool completely before serving in slices with a grating more of nutmeg, if you like.

Nutrition Facts

Calories492kcal
Protein7.33%
Fat59.95%
Carbs32.72%

Properties

Glycemic Index
33.88
Glycemic Load
18.26
Inflammation Score
-6
Nutrition Score
11.80391314237%

Nutrients percent of daily need

Calories:492.34kcal
24.62%
Fat:33.05g
50.85%
Saturated Fat:19.32g
120.74%
Carbohydrates:40.59g
13.53%
Net Carbohydrates:39.23g
14.26%
Sugar:15.51g
17.23%
Cholesterol:292.1mg
97.37%
Sodium:154.93mg
6.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.09g
18.18%
Selenium:24.32µg
34.74%
Vitamin A:1246.49IU
24.93%
Vitamin B2:0.39mg
22.86%
Folate:89.61µg
22.4%
Vitamin B1:0.31mg
20.86%
Phosphorus:176.6mg
17.66%
Manganese:0.29mg
14.61%
Vitamin D:1.96µg
13.07%
Iron:2.23mg
12.39%
Calcium:113.28mg
11.33%
Vitamin B12:0.66µg
11.07%
Vitamin B5:1.01mg
10.06%
Vitamin B3:1.96mg
9.8%
Vitamin E:1.26mg
8.37%
Zinc:0.98mg
6.56%
Vitamin B6:0.13mg
6.42%
Fiber:1.37g
5.46%
Magnesium:20.01mg
5%
Potassium:171.09mg
4.89%
Copper:0.09mg
4.7%
Vitamin K:2.57µg
2.45%
Vitamin C:1.54mg
1.86%