Custard Tart

13 ingredients
6 steps

Ingredients

  • 1 1/2 cups flour
  • 1/3 cup powdered sugar
  • 8 tablespoons butter cold, chopped
  • 1 egg yolk
  • 2 tablespoons apricot jam warmed and strained
  • raspberries to serve
  • 1 vanilla bean halved lengthwise and seeds scraped
  • 1 cup milk
  • 3 eggs
  • 3/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground nutmeg
  • raspberries to serve

Directions

  1. 1
    Sift flour and powdered sugar into a large bowl. Add butter; rub with fingertips, until mixture resembles breadcrumbs. Add yolk and stir to form a firm but pliable dough. Knead lightly. Wrap in plastic wrap; refrigerate 30 mins.
  2. 2
    Meanwhile, preheat the oven to 400°F. Lightly grease a 9-inch round tart pan with removable bottom. Place on a baking pan.
  3. 3
    Roll out pastry out between 2 sheets of parchment paper to a 11-inch round. Press into prepared pan, trimming edges. Refrigerate 15 mins.
  4. 4
    Line pastry with parchment paper and filling with dried beans, rice or pie weights. Bake 10 mins. Remove paper and filling; bake a further 5 mins. Cool crust slightly. Brush with jam. Reduce oven temperature to 350°F.
  5. 5
    For the filling, halve vanilla bean lengthwise and scrape seeds from center into a bowl. Discard beans. Add milk, eggs, cream and sugar to bowl; whisk until combined. Pour mixture into tart crust.
  6. 6
    Bake 25-30 mins, or until just set. Sift nutmeg over top. Place tart on a wire rack to cool. Refrigerate at least 2 hours. Serve topped with raspberries.

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