British Egg Custard Tart

British Egg Custard Tart
“This is right up your alley” was all her email said. She included this link. She was right – and I haven’t stopped dreaming of it since.

I’m sidelined by the enormity of it. It’s not easy to buy a business in the UK when you’re not a citizen. Yet, a similar cottage in New England doesn’t hold any appeal. And what would I do with my two “boys?” Sending them across the ocean followed by quarantine is more than their little pampered hearts could take, I’m afraid. What to do with my typical American superfluous “stuff” that couldn’t make the trip? Finally, there’s the brisk and rainy Yorkshire weather – a 66⁰ F. June summer HIGH. Brrrrr!!

And yet, I can’t shake it from my mind.

I’d have to learn to make a proper cuppa – and traditional High Street pastries like this one:


British Egg Custard Tart

Eggnog fans rejoice – all that creamy nutmeg-gy flavor wrapped in a pastry crust. This recipe uses a forgiving pâté sucrée dough rather than brisee which requires cutting in the butter.

Ingredients

  • 3 ¾ oz. butter, softened
  • 1 ½ oz. sugar
  • 1 ½ oz. egg, beaten
  • ½ teaspoon salt
  • 6 oz. All-purpose flour
  • 6 oz. heavy whipping cream
  • 6 oz. whole milk
  • 4 egg yolks, beaten
  • 3 ¼ oz. sugar
  • Freshly ground nutmeg

Directions

  1. In the bowl of an electric mixer, cream butter and sugar until pale. Add egg, a little at a time, beating well after each addition. Sift together salt and flour and stir into sugar mixture. Flatten dough into a disk, wrap in plastic wrap, and refrigerate about 30 minutes.
  2. Roll the dough on a well-floured surface into a large enough circle to cover the bottom and sides of a 9” tart pan. Ease the dough into the pan, nudging the dough into the sides of the pan. Trim excess dough and return to the refrigerator for about 30 more minutes.
  3. For the filling, warm the heavy whipping cream and milk in a saucepan. In a bowl, beat the egg yolks and sugar together until pale and creamy. Slowly pour the warm milk into the egg mixture stirring constantly to avoid scrambling the eggs. Stir well until all sugar has melted. Transfer to a liquid measuring cup for easy pouring.
  4. Preheat oven to 350⁰ F. Blind bake the pastry for about 30 minutes. Remove the parchment or foil and pie weights and bake for another 10 minutes until bottom of pastry is light brown.
  5. Fill the pastry with custard mixture. The mixture is very runny so I recommend filling as close as possible to the oven to avoid splashes. Grate fresh nutmeg over the top and bake for 30-40 minutes until the edges look set but the center still wobbles. Cool on a wire rack. Enjoy slightly warm or at room temperature. Refrigerate any leftovers.

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