In theory this is a very simple tart to make. Pre-cook a pastry base. Whisk some egg yolks with sugar & vanilla. Add some hot cream. Pour into the base and grate over some fresh nutmeg. Then pop it in the oven. What could go wrong?
Well, there are a few pitfalls that even an experienced pastry chef could fall into. The first is incorporating air into the mix. Not fatal, but the texture will suffer, so don’t over whisk the yolks, and gently stir in the hot cream. The second potential pitfall is a skin forming. If this happens the surface of the tart is liable to rise up. Don’t panic; a few skewer pricks will release the air and bring it back down. The third pitfall is the filling leaking out of the base and forming a lovely custard coating on the oven floor. This, I’m afraid is fatal, so make sure there are no cracks in the pastry case before you pour in the filling.
500g Plain flour
250g unsalted butter
180g Caster sugar
- Rub the butter and flour together until it reaches a sandy texture.
- Mix in the sugar. Beat and mix in the eggs.
- Knead gently and form into a ball. Chill.
- Roll out and line a tart ring. Chill.
- Bake blind at 180C for 10 minutes.
- Remove the baking beans.
- Fill any cracks or holes with raw pastry and return to the oven until the base is golden brown.
- Brush the case with beaten egg and return to the oven for 1 minute to seal.
12 Egg yolks
100g Caster Sugar
800ml Double cream
1 Vanilla pod
- Preheat oven to 130C (fan).
- Whisk the yolks with the sugar and seeds from the vanilla pod.
- Bring the cream to the boil and pour over the yolks.
- Mix together, pass through a fine sieve & pour into the pastry case.
- Sprinkle with nutmeg and cook for about 30 minutes or until just set.
- Allow to cool a little before serving.