Description
This classic custard tart features a crisp, buttery pastry shell filled with a smooth, flavorful custard enriched with vanilla, lemon zest, and a hint of nutmeg. Perfectly baked to achieve a delicate wobble in the center, this dessert balances creamy richness with a fresh citrus aroma, making it an irresistible treat for any occasion.
Ingredients
Scale
Pastry
- 140g butter, chilled and diced
- 250g plain flour
- Zest of 1 lemon
- 100g golden caster sugar
- 1 egg, beaten
- 1 tbsp whole milk
- Pinch of salt
Custard Filling
- 250ml double cream
- 250ml milk
- 1 vanilla pod, split
- 1 strip lemon zest
- Whole nutmeg, for grating
- 8 egg yolks
- 100g golden caster sugar
Instructions
- Make the pastry: Rub the chilled butter into the plain flour along with the lemon zest and a pinch of salt until the mixture looks like breadcrumbs. Stir in the golden caster sugar, then add the beaten egg and whole milk to bring the dough together. This dough can be prepared up to two days in advance and kept chilled.
- Line the tart tin: On a lightly floured surface, roll out the pastry to fit a 20cm tart tin. Line the tin with the pastry, leaving a 2cm overhang around the edges. Chill the lined tin in the refrigerator for 30 minutes to firm up the pastry.
- Bake the pastry case: Preheat the oven to 180°C (160°C fan) or gas mark 4. Line the pastry case with baking beans and bake blind for 20 minutes. Remove the baking beans and bake for an additional 20 minutes until the base is golden and crisp. Remove from the oven and reduce the oven temperature to 140°C (120°C fan) or gas mark 1.
- Prepare the custard: In a saucepan, bring the double cream, milk, split vanilla pod, lemon zest strip, and a small grating of nutmeg to a boil. In a bowl, beat the egg yolks with the golden caster sugar until pale and creamy. Gradually pour the hot milk and cream mixture into the egg yolks while continuously beating to combine. Strain the custard mixture into a jug to remove solids and foam, then let it settle for a few minutes before skimming off any froth.
- Fill and bake the tart: Carefully pour the strained custard into the pre-baked tart shell. Lightly grate more nutmeg over the top. Bake in the lowered oven for 40 minutes, or until the custard is just set with a slight wobble in the center.
- Cool and serve: Remove the tart from the oven and trim off the overhanging pastry edges away from the filling. Allow the tart to cool completely before slicing. Serve with an additional light grating of nutmeg if desired.
Notes
- The pastry dough can be made up to two days ahead and stored in the refrigerator for convenience.
- Blind baking the pastry ensures a crisp base that prevents sogginess from the custard filling.
- Using fresh vanilla pods and freshly grated nutmeg enhances the depth of flavor in the custard.
- Allowing the custard to have a slight wobble after baking prevents overcooking and keeps it silky.
- Trimming the pastry edges after baking results in a cleaner presentation.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: custard tart, lemon custard tart, classic custard tart, vanilla custard tart, baked custard dessert, tart recipe, dessert tart
