Rachel’s custard tart
This recipe is by one of our fabulous Facebook followers, Rachel. The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard. Enjoy as a sweet treat with family and friends.
To make the pastry, start by mixing the dry ingredients and add the butter to make breadcrumbs. Then add the egg to make a dough. Try not to overwork. Chill the pastry in the fridge for a couple of hours or overnight if you have planned ahead.
Once chilled, roll out the pastry and then use it to line a flan dish. Blind bake for approximately 20 minutes at 200c.
Meanwhile, to make the filling whisk together 5 Burford Brown eggs, caster sugar, milk and drops of vanilla until smooth and creamy. Pour into the pastry case and sprinkle with nutmeg.
Gently return to the oven at 180-200c for about 35-40 minutes. Depending on your oven this may take a little less or a little more time. When cooked it should wobble a little, and if a skewer is inserted it should come out clean.
Leave to cool and serve cold. Enjoy!
For the pastry
1 Burford Brown egg
375g Plain flour
125g Caster sugar
For the filling
5 Burford Brown eggs
100g Caster sugar
500ml Full fat milk
Few drops of vanilla essence