Custard Cream Tart
Over a year ago
1,950 views
Ingredients
- 9 egg yolks
- 3oz caster sugar
- 500ml Whipping Cream
- nutmeg. grated
Accompaniment
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Method
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1
preheat gas 3- then turn to gas 1 as you put the tart in the oven.
use a pre-made sweet shortcrust pastry and line a deep round baking tin,remember to egg wash and bake before you fill it so that it doesnt go soft.
whisk together the yolks and the sugar, add the cream and mix well, pass the mixture through a seive into a saucepan, heat the mixture until luke warm, pour over the base, grate some nutmeg on top, bake for about 30-40 mins until set.
NOTE- the egg whites you dont use from this recipe can be frozen and used later for a lemon meringue!
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I have made this two weeks running for a coffee morning which I cook for each week. On both occasions it has gone down a storm and I have been told that it is the best custard tart that they have ever tasted. Thank you for this wonderful recipe. Its a lot of eggs but worth it and of course the fresh cream meringues made from the left over egg whites are popular as well. Definitely a recipe that I will use again and again. Thank you so much for sharing.
this is so creamy and amazing