Indulge in the creamy, comforting goodness of a Mary Berry-inspired Custard Tart. This classic dessert combines a buttery pastry shell with a luscious custard filling, delicately flavored with nutmeg. The golden-brown crust and silky custard create a harmonious symphony of flavors that will delight your taste buds. Join us on a culinary journey as we explore the simple yet sublime recipe for this timeless treat.
- 75g butter or margarine
- 150g plain flour
- Cold water, as necessary
- 400ml whole milk
- 4 egg yolks
- 51g caster sugar
- ½ clove of fresh nutmeg, grated finely
- Begin by rubbing the butter or margarine into the plain flour until the mixture resembles fine breadcrumbs. Gradually add small amounts of cold water, mixing until the ingredients come together to form a pastry dough. Wrap the dough in clingfilm and chill it in the refrigerator.
- Preheat the oven to 180 degrees Celsius.
- On a lightly floured surface, roll out the pastry to a size 2cm larger than the pastry dish. Carefully line the dish with the rolled-out pastry, leaving the excess pastry hanging over the sides. Place baking beans onto the pastry to weigh it down and prevent it from rising during baking. Blind bake the pastry for 10 minutes.
- After 10 minutes, remove the baking beans and return the pastry case to the oven. Bake for an additional 10 minutes until the pastry is cooked through and turns golden brown.
- In a saucepan, heat the whole milk over low heat until it comes to a gentle boil. Grate the nutmeg directly into the milk and stir.
- In a separate large bowl, whisk together the egg yolks and caster sugar until they become pale and fluffy. Remove the milk from the heat, and slowly pour it into the egg yolk mixture, whisking continuously.
- Allow the custard mixture to stand for a few minutes, skimming off any froth that forms on the surface with a spoon.
- Remove the pastry case from the oven and carefully pour the custard mixture into it. Grate a little more nutmeg over the top of the custard.
- Place the custard tart back into the oven and bake for approximately 20 minutes. The custard should slightly dome and bounce back when touched. It should have a soft, creamy texture, retaining some movement without being overly firm.
- Once baked, allow the custard tart to cool in the tin for about 10 minutes. Then, trim off any excess pastry around the rim of the dish to create an even crust. Carefully remove the custard tart from the tin.
- Serve the custard tart at room temperature or chilled, savoring each delectable bite.
- For a variation, you can add a splash of vanilla extract to the custard mixture for an extra layer of flavor.
- Dust the top of the custard tart with a sprinkling of icing sugar before serving for an elegant touch.
- To create a crispier crust, brush the inside of the pastry case with a thin layer of beaten egg before blind baking.
- Enjoy the custard tart on its own, or pair it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an extra indulgence.
Treat yourself to the smooth, creamy delight of a Mary Berry-inspired Custard Tart. With its delicate pastry and velvety custard filling, this dessert is sure to impress and satisfy. Whether enjoyed as a sweet finale to a meal or a comforting treat on its own, this timeless classic will leave you craving for more.