- November 2014
- Serves 10-12
- Hands-on time 1 hour, oven time 1 hour 20 min, plus chilling
This classic custard tart is based on Marcus Wareing’s famous recipe. The texture is the perfect balance of wobbly and creamy, and the taste isn’t too sweet.
- 35.2g (19.7g saturated)
- 26.9g (16.6g sugars)
For 12 servings
Lightly beat leftover egg whites with a pinch of sugar and freeze for up to 3 months in a food bag labelled with the quantity and date. Defrost and use for meringues.
Make the pastry case up to the end of step 4, cool completely in the tin, then wrap in cling film and freeze for up to 1 month. Defrost before using.
The finished tart is best eaten a few hours after baking, but it will keep, covered, overnight in the fridge.
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