Delicious UK - (12)December 2020

make it special.

SAYSRICK...

“Youcan’tbeata goodcustardtart– the

wobbleishypnotic!Thisrecipedoeshave

a dozeneggyolksinitbutbearwithus:yes,

it’sindulgent,butI promiseyouit’sworth

it for a specialoccasionlikeChristmas.

We all love it.”

Custardtart

SERVES 12 (SOPLENT YFORSECONDHELPINGSAND

ANOTHERDAY).HANDS-ONTIME 40 MIN,OVENTIME

AROUND 1 HOUR 5 MIN, PLUS CHILLING AND COOLING

MAKE

AHEAD

Makethepastrytotheendofstep

1 upto2 daysahead.Thecooked

andcooledpastrycasewillkeepin

anairtightcontainerforupto2 days.Wrap

anyleftovertartandchillforupto2 days.

FOOD

TEAM’S

TIP

Beatleftovereggwhiteswitha

pinchofsugarandfreezeforup

to3 months.Defrostandusein

meringues (see p96 for recipe inspiration).

FORTHEPASTRY

• 225gplainflour,plus extra for dusting


• 75gcastersugar


• 110gbutter,cubedandchilled


• 1 mediumfree-rangeegg, beaten


• 2-3 tsp whole milk

FORTHEFILLING

• 500mldoublecream


• 1 tspvanillabeanpaste


• 75gcastersugar


• 12 large free-range egg yolks (see tip)
  
  
  • Nutmeg for grating
  
  
  
  

YOU’LLALSONEED...

• 23cmloose-bottomedtarttin;
  compostablebakingpaper;ceramic
  baking beans or uncooked rice

1 Puttheflour,sugaranda pinchoffine

saltina foodprocessor,thenpulseto

combine.Addthebutterandpulseagain

untilthemixtureresemblesbreadcrumbs.

Pulseinthebeateneggand2 tspmilkuntil

thedoughstartstocometogether,adding

a littlemoremilkif needed.(Or,rubthe

flour,sugar,saltandbuttertogetherwith

yourfingertipsina mixingbowluntilit

resemblesbreadcrumbs.Witha dinner

knife,mixintheeggandenoughmilkto

forma dough.)Shapethedoughintoa disc,

wrapandchillfor1 hour(seeMakeAhead).

2 Heattheovento200°C/180°Cfan/gas6.

Rolloutthepastryona flouredsurfaceto

a 30cmcircle.Usetolinethetin,leavinga

littleoverhang.Chillagainfor 20 minutes.

3 Meanwhile,makethefilling.Heatthe

creamandvanillapasteina panuntiljust

steaming, but don’t let it boil. In a bowl,

whiskthesugarandyolksuntilpaleand

frothy(seetip). Carefullypourthehotcream

overtheyolks,whiskingallthetimeto

preventthemfromscrambling.Setaside.

4 Linethetartcasewithbakingpaper,fill

withbakingbeans/rawriceandbakefor

15 minutes.Removethepaperandbeans/

rice,trimanyexcesspastryandbakefor

5-6minutesmoreuntiltheedgesarebiscuit

coloured. Leavetocool(seeMakeAhead).

5 Turndowntheovento150°C/130°Cfan/

gas2.Pourthecooledcustardintothe

cooledtartcaseandbakefor40-45

minutesuntiljustsetattheedgeswitha

nicewobbleinthecentre.It willfirmupas

it cools.Whilethecustardisstillhot,grate

overplentyoffreshnutmegtocoverthe

top,thenleavetocoolfor1 hour.Remove

fromthetinandeitherserveimmediately

withcrèmefraîcheandseasonalfruitsor

chillforatleast4 hours(seeMakeAhead).

PERSERVING464kcals,36.3gfat

(20.5gsaturated),6.2gprotein,27.7gcarbs

(13.4gsugars),0.2gsalt,0.8gfibre

CHARLIE’SWINEMATCHCampbells

RutherglenMuscat, Australia, £12.99,

waitrose.com

34 deliciousmagazine.co.uk