Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
EGG CUSTARD TART

INGREDIENTS to serve 4 to 6 people :-

Shortcrust pastry :

125

g

5

oz

plain flour

1

pinch

salt

25

g

1

oz

lard

37

g

1

oz

margarine

5 - 6

teaspoons

cold water

Custard filling :

3

eggs

2

tablespoons

granulated sugar

275

ml

10

fl oz

milk

grated nutmeg

METHOD :-

To make the shortcrust pastry shell :

Sieve the flour and salt together into a bowl.

Rub the fats in using your fingertips until the mixture resembles fine breadcrumbs.

Add the cold water and form the mixture into a ball.

Refrigerate for half an hour, then roll out and line a 7" flan case.

Brush with egg white (use an egg from custard filling).

Bake on the middle shelf at Gas Mark 5 / 375F / 190C (170C for fan oven) for 10 mins.

To make the custard filling :

Lightly beat the eggs in a bowl.

Add the sugar to the milk in a saucepan and warm until the sugar is dissolved.

Pour onto the eggs and stir until combined.

Strain through a sieve and gently pour into the pastry shell.

Coat the top with grated nutmeg.

Return to the oven and bake at same setting for 20 - 25 minutes until the custard is just set.

Serve cold.