Our family love custard, so while our hens or laying so prolifically I thought I would use the opportunity to make our favourite treat. Don't be put off by Great British Bake Off, it's not as hard as it looks. Shortcrust pastry is easy to make too but let's leave that for another day ;)500g pack shortcrust pastry
1 whole nutmeg, for grating
4 large eggs
140g golden caster sugar
300ml double cream
300ml whole milk
1tsp vanilla extract
Heat oven to 200C/180C fan/gas 6.
- Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater.
- Fold the dough in half, then roll out again, to the thickness of 2 x £1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang.
- Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins.
- Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper.
- Bake for another 15 mins until golden and sandy all over.
- Trim the edges of the tart with a sharp serrated knife.
- Turn oven down to 150C/130C fan/ gas 2.
- Whisk together the eggs and sugar in a large bowl.
- Put the cream, milk, vanilla extract and eggs into a jug and microwave in 30 second bursts whisking in-between. Overheating will cause scrambled eggs, be warned! You want this to come to just below boiling point.
- Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop.
- Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hour.
- When it’s ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray.
- Cool completely, then serve in slices.