Description
Classic baked egg custard tart with a silky vanilla custard filling and a light dusting of nutmeg in a crisp shortcrust pastry shell.
Ingredients
Scale
- 250 g shortcrust pastry
- 2 cups (480 ml) whole milk
- 4 large eggs
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg, plus extra for dusting
Instructions
- Preheat oven to 350°F (175°C).
- Warm milk until steaming. Whisk eggs and sugar, then slowly add warm milk and stir in vanilla.
- Line a 9 inch tart tin with pastry and prick base lightly.
- Strain custard mixture and pour into pastry shell. Sprinkle nutmeg on top.
- Bake 35 to 40 minutes until edges are set and center slightly wobbly.
- Cool completely before slicing.
- Serve at room temperature or chilled.
Notes
- Do not boil the milk.
- Strain mixture for smooth texture.
- Avoid overbaking to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg