- 10 egg yolks
- 1 vanilla pod
- 1 nutmeg
- 750ml double cream
- 95g caster sugar
For the pastry:
- 1 large egg
- 2 large egg yolks
- 160g soft, unsalted butter
- 110g caster sugar
- 280g strong white flour
- For the pastry, mix the butter and the sugar until the mixture becomes white and fluffy.
- Beat the eggs then add them to the mixture a little at a time so that curdling will be prevented.
- Add the flour and mix well.
- Wrap the pastry in cling film and store in the fridge overnight.
- On a work surface that is lightly floured (up to 3mm thick), roll out the pastry. Line a 30cm loose-bottomed tart tin. Chill for 1-2 hours.
- Cover the pastry case with cling film. Fill with the baking beans then fold the cling film lightly over the top of thebeans.
- In a preheated oven to 180C/Gas Mark 4, bake until the pastry is golden brown on the edges.
- Remove the cling film and beans. Put the pastry case back to the oven. Keep it until it is golden brown.
- Beat one of the egg yolks. Use it to seal any little holes on the pastry. As soon as the pastry comes out of the oven, brush the beaten yolk on the inside.
- For the filling, take the vanilla pod and slit it lengthways. Scrape out the seeds.
- Get the seeds and the pod. Put them in a saucepan with the double cream. Boil to mix the cream with the vanilla.
- Mix the remaining egg yolks in in a large bowl. Add sugar.
- Pour the boiling cream to the mixture, whisk properly and consistently to prevent curdling.
- Pass it through a fine filter. Spoon off and discard froth on the top.
- Put in the oven carefully and avoid spilling of the filling. This is to avoid getting the pastry as soggy.
- Bake at 120 C/Gas Mark 1/2 for at least an hour or until there is a small wobble in the center of the tart.
- Take out of the oven and can in a cooling rack when done.
Custard Fun Facts:
Frozen custard has gained popularity these days. Whether it is an ice cream or not is the debate of the decade and may still go on for quite some time.
Frozen custard contains 10 percent butter fat and 1.4 percent egg yolk. It has the richer and creamier taste because the production process is longer than ice cream. You do not need to doubt the freshness of custards as they are made every day.
Did you know that custards, especially in powdered form, are used with great precaution when being used for experiments? This is due to the fact that the powder can be used as an explosive.
There is a growing demand for custards since its creation. A lot of specialty shops feature it and basically build their lives around it. Get a taste now!