31 May, 2008

May recipe: Custard Tart



In honour of the Old English name of the month, Thrimilchi, it seems appropriate to post a dairy recipe for May. So here is a recipe for traditional custard tart. If you have always been terrified of trying your hand at egg custard because of fear that it will curdle and be ruined (as I was for about twenty years), don’t worry. You don’t have to go through all the palaver of beating the eggs and milk for several days over a pan of water that must never boil for this recipe – just mix them, put the tart in a moderate oven, and it will sort itself out. At least, it always has so far :-)





Custard Tart

Shortcrust pastry

4 oz (approx 120 g) plain flour
1 oz (approx 25 g) butter
1 oz (approx 25 g) lard

Custard filling

2 eggs
1 Tablespoon (1 x 15 ml spoon) demerara sugar
0.5 pint (approx 250 ml) milk
Pinch of grated nutmeg
1 Tablespoon (1 x 15 ml spoon) dark rum (optional)

Rub the butter and lard into the flour until the mixture looks like fine breadcrumbs.
Mix with a SMALL amount of cold water until it just sticks together to form a dough. If it is crumbly add a few drops more water, if it is sticky add a bit more flour.
Roll out on a floured work surface and line a 7” diameter (approx 18 cm) flan ring or flan tin.
(Or you could buy ready-made pastry or a ready made tart case if you prefer).

Beat the eggs and sugar together in a heatproof jug or bowl.
Heat the milk until it is not quite boiling. If it does come to the boil, just take it off the heat and wait for the bubbles to subside before proceeding.
Pour the hot milk slowly onto the eggs and sugar, beating continually with a wooden spoon as you add the milk.
Stir in the rum, if using.
It will probably look like slightly eggy milk at this stage and won’t have thickened noticeably. Don’t worry. Pour it into the flan case and sprinkle with grated nutmeg. It doesn't expand noticeably during cooking, so you can fill the flan case nearly to the top without fear of it boiling over.
Bake in a moderate oven approx 170 C for about 30 minutes until set.
Serve hot, warm or cold, with cream if liked.

You can also bake the pastry case blind, if you wish. In which case, bake the pastry case blind for about 10 minutes in a hot oven approx 200 C, then pour the custard mix into the cooked pastry case and bake in a moderate oven approximately 160 C for about 30 minutes. Either method works well.


I expect to get 6 or 8 slices out of this recipe, but that depends on your appetite. It will keep quite happily in a fridge or at room temperature (provided it isn’t too hot) for two or three days.

10 comments:

Constance said...

Perfect timing, I just bought rum!
I like this recipe, it looks easy. And adaptable. I'll make it your way once ... then tinker. :)

Carla said...

Constance - this recipe is the result of me tinkering with one in an old cookery book, so go right ahead and modify as you see fit :-)

Gabriele C. said...

Receipes are more like guidelines anyway. :)

Elizabeth Chadwick said...

I enjoy custard tart, but my immediate family all hate it - it's the texture. If I make a quiche with the custard style of filling rather than the firmly set, they all mutiny too, so I'll just have to admire and wish bon appetit from afar!
It's one of our earlier forms of tarts isn't it as far as I recall.

Carla said...

Gabriele - quite so, if you have the experience to improvise. If I'm trying something new, I like the security of a recipe :-)

Elizabeth - yes, it is something of an acquired taste. I haven't looked up the history, but it has the look of having been around for a while

Lady D. said...

That looks yummy! I am going to have to give it a try - well, maybe when the weather's a little less warm, anyway ;-)

Carla said...

Hello Lady D and welcome. Hope you enjoy it!

Meghan said...

Yuuum! That looks delicious. Once again you've given us a great recipe to try out!

Carla said...

Meghan - I aim to please :-) Hope you enjoy it, if you try it out.

drmathew said...
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