Rick Stein’s custard tart
- December 2020
- Serves 12
- Hands-on time 40 min, oven time around 1 hour 5 min, plus chilling and cooling
You simply cannot beat a custard tart – especially with its hypnotic wobble! Rick Stein’s custard tart recipe does contain a dozen egg yolks (bear with us here) and yes, it’s indulgent but it’s definitely worth it for a special occasion like Christmas.
Or, if you don’t have that many eggs at home, try Lisa Faulkner’s filo pastry custard tart.
- 36.3g (20.5g saturated)
- 27.7g (13.4g sugars)
For the pastry
- 225g plain flour, plus extra for dusting
- 75g caster sugar
- 110g butter, cubed and chilled
- 1 medium free-range egg, beaten
- 2-3 tsp whole milk
For the filling
- 500ml double cream
- 1 tsp vanilla bean paste
- 75g caster sugar
- 12 large free-range egg yolks (see tips)
- nutmeg for grating
You’ll also need
- 23cm loose-bottomed tart tin
- compostable baking paper
- ceramic baking beans or uncooked rice
- Put the flour, sugar and a pinch of fine salt in a food processor, then pulse to combine. Add the butter and pulse again until the mixture resembles breadcrumbs. Pulse in the beaten egg and 2 tsp milk until the dough starts to come together, adding a little more milk if needed. (Or, rub the flour, sugar, salt and butter together with your fingertips in a mixing bowl until it resembles breadcrumbs. With a dinner knife, mix in the egg and enough milk to form a dough.) Shape the dough into a disc, wrap and chill for 1 hour (see Make Ahead).
- Heat the oven to 200°C/180°C fan/gas 6. Roll out the pastry on a floured surface to a 30cm circle. Use to line the tin, leaving a little overhang. Chill again for 20 minutes.
- Meanwhile, make the filling. Heat the cream and vanilla paste in a pan until just steaming, but don’t let it boil. In a bowl, whisk the sugar and yolks until pale and frothy (see tip). Carefully pour the hot cream over the yolks, whisking all the time to prevent them from scrambling. Set aside.
- Line the tart case with baking paper, fill with baking beans/raw rice and bake for 15 minutes. Remove the paper and beans/rice, trim any excess pastry and bake for 5-6 minutes more until the edges are biscuit coloured. Leave to cool (see Make Ahead).
- Turn down the oven to 150°C/130°C fan/gas 2. Pour the cooled custard into the cooled tart case and bake for 40-45 minutes until just set at the edges with a nice wobble in the centre. It will firm up as it cools. While the custard is still hot, grate over plenty of fresh nutmeg to cover the top, then leave to cool for 1 hour. Remove from the tin and either serve immediately with crème fraîche and seasonal fruits or chill for at least 4 hours (see Make Ahead).
Beat leftover egg whites with a pinch of sugar and freeze for up to 3 months. Defrost and use in meringues if you fancy.
Make the pastry to the end of step 1 up to 2 days ahead. The cooked and cooled pastry case will keep in an airtight container for up to 2 days. Wrap any leftover tart and chill for up to 2 days.
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