Pastry 225g plain flour 150g unsalted butter 50g caster sugar pinch of salt 1 large egg custard filling 350ml single cream 100ml whole milk 2 tsp vanilla ext. A baked egg custard tart is so quick and easy to make and is delicious eaten slightly warm with a delicately wobbly center or left to go cold when the tart is more firm. The egg custard tart included a shortcrust and puff pastry case filled with a mixture of cream milk or broth with eggs sweeteners such as sugar or honey and sometimes spices for example nutmeg. Serve while still warm. Pour the custard into each of the tart cases filling them as high as you can.

Pour mixture over the pastry base. It achieved notoriety when it won the final of the great british menu in 2006 and was subsequently served to the queen for her 80th birthday banquet. For the egg custard filling. Baked egg custard tart is an all time classic british tart which handsomely works as either a tea time treat or a pudding and for many brings back many childhood memories. You will need a 12 hole muffin tray.

The slightly nutty short crust pastry makes the perfect crumbly case for a rich egg custard topped with nutmeg. Gradually stir in the cold milk to fully incorporate. Step 5 carefully pour the custard into the tart case grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle. Grate over a little more nutmeg on each then carefully place back into the oven and bake for 15 20 mins until the tarts look set with a slight wobble. The hong kong egg tarts i ve had in sf and in hong kong always had a puff pastry kind of crust so next time i ll use puff pastry.

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In a bowl mix together the 4 eggs and 100g sugar and add vanilla pod or extract. The custard tasted okay and the crust is more like a sugar cookie. Marcus wareing s egg custard tart recipe has near legendary status. Strain custard into a jug allow to settle for a few mins then skim off any froth. Go on have another.

Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart. Remove and cool serve with a little more nutmeg freshly grated over the top. It d be good just as a regular custard tart maybe a 9 inch tart pan and not hong kong style. It was listed as remy martin best dessert in 2012 and regularly graces the menu at his eponymous restaurant in london. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.

It was listed as remy martin best dessert in 2012 and regularly graces the menu at his eponymous restaurant in london. In a bowl mix together the 4 eggs and 100g sugar and add vanilla pod or extract. The slightly nutty short crust pastry makes the perfect crumbly case for a rich egg custard topped with nutmeg. Pour mixture over the pastry base. Pastry 225g plain flour 150g unsalted butter 50g caster sugar pinch of salt 1 large egg custard filling 350ml single cream 100ml whole milk 2 tsp vanilla ext.