Serving Details
- Yields: 8-10 servings
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
Recipe Description
This classic custard tart is a delightful dessert, with a buttery, nutty pastry crust and a creamy, custardy filling.
Ingredients
For the Pastry:**
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/4 teaspoon ground nutmeg
For the Custard Filling:**
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Pastry:**
- In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough comes together.
- Divide the dough in half, wrap each half in plastic wrap, and chill for at least 30 minutes.
- Roll out one half of the dough on a lightly floured surface to a thickness of about 1/8 inch.
- Line a 9-inch pie plate with the dough, pressing it into the bottom and sides.
- Prick the bottom of the pastry with a fork.
- Chill the pastry-lined pie plate for 15 minutes.
Make the Custard Filling:**
- In a medium saucepan, whisk together the eggs, sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Remove from heat and stir in the vanilla extract.
- Pour the custard filling into the prepared pastry shell.
Bake the Tart:**
- Bake in a preheated oven at 180°C (350°F) for 40-45 minutes, or until the custard is set.
- Let cool completely before serving.
Tips
- For a richer flavor, you can add a teaspoon of lemon zest to the custard filling.
- To prevent the pastry from becoming soggy, be sure to pre-bake the crust for 10-12 minutes before adding the custard filling.
- Serve the tart warm or cold, with a dollop of whipped cream or a scoop of ice cream.
Nutritional Information (Approximate per serving):
- Calories: 300
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 100mg
- Sodium: 200mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 20g
- Protein: 6g
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Pastry:**
- In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough comes together.
- Divide the dough in half, wrap each half in plastic wrap, and chill for at least 30 minutes.
- Roll out one half of the dough on a lightly floured surface to a thickness of about 1/8 inch.
- Line a 9-inch pie plate with the dough, pressing it into the bottom and sides.
- Prick the bottom of the pastry with a fork.
- Chill the pastry-lined pie plate for 15 minutes.
Make the Custard Filling:**
- In a medium saucepan, whisk together the eggs, sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Remove from heat and stir in the vanilla extract.
- Pour the custard filling into the prepared pastry shell.
Bake the Tart:**
- Bake in a preheated oven at 180°C (350°F) for 40-45 minutes, or until the custard is set.
- Let cool completely before serving.
Tips
- For a richer flavor, you can add a teaspoon of lemon zest to the custard filling.
- To prevent the pastry from becoming soggy, be sure to pre-bake the crust for 10-12 minutes before adding the custard filling.
- Serve the tart warm or cold, with a dollop of whipped cream or a scoop of ice cream.
Nutritional Information (Approximate per serving):
- Calories: 300
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 100mg
- Sodium: 200mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 20g
- Protein: 6g
- In a medium saucepan, whisk together the eggs, sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Remove from heat and stir in the vanilla extract.
- Pour the custard filling into the prepared pastry shell.
