My second eggy Easter recipe is for a very traditional egg custard tart. A childhood favourite of mine custard tarts now come in all shapes and sizes from the wonderful Portuguese Nata tarts , via custards flavoured with everything from orange flower water to green tea and some awful ones with soggy bottoms from M&S.
I make mine very simply single cream, castor sugar vanilla and really good eggs. You can see from the colour of the custard that once again I used Burford Browns from Clarence Court.
Baking the shell blind is the thing here. Using a pastry that contains a little sugar helps keep the base crisp and, if when you take the base from the oven you spot any tiny holes,brush them at once with some egg white. This will seal the gaps and make the base custard tight.
1 baked sweet pastry case about 10″ across
550ml single cream
1 vanilla pod, split
2 whole eggs
4 egg yolks
70g caster sugar
Freshly grated nutmeg
Bring the cream and vanilla pod to the boil, take off the heat and leave for five minutes
Now scrape the seeds out of the pod into the liquid. Whisk the eggs, egg yolks and sugar together lightly in a bowl.
Pour the hottish cream mixture over the egg mixture, whisking all the time .Pour it through a sieve into the pre-baked pastry case, sprinkle on he nutmeg and cook at
150C 300F gas 2 for approx 40-50 minutes or until the custard still has a gentle wobble in the middle.