The second in our series of Noble House At Home recipes we have this incredible Baked Egg Custard Tart from our head chef, Owen Sullivan.
Now this recipe is going to take some care and patience, but the end result will be well worth the work. We promise this is going to be the new favourite dessert at your house!
Baked Egg Custard Tart with a Spiced Crust
Serves 6 - 8
INGREDIENTS
For the pastry:
· 21-23cm (9 inch) tart tin & baking beans
· 225g plain flour
· 115g cold butter, grated
· 85g caster sugar
· Fine salt
· Nutmeg, to grate
· 3 egg yolks, beaten, plus 1 whole egg (for brushing)
For the custard filling:
· 375g whipping cream
· 90g full fat milk
· 2 eggs, plus 2 yolks
· 50g caster sugar, or to taste
For the spice mix topping:
· ½ nutmeg
· 6 pink peppercorns
· 1 lime zest
· 10 fennel seeds
· ½ tsp cocoa powder
METHOD
Beginning with the pastry:
1. Rub together the flour and butter into your fingers until you get a breadcrumb like texture.
2. Mix in the sugar, a pinch of salt and a grating of ¼ of a nutmeg then add the egg yolks, and combine until the pastry begins to come together into one smooth ball, like dough.
3. Flatten, then wrap and refrigerate for at least an hour or two to allow the pastry to rest and firm in the fridge. This will make it easier to roll out and line the tart case without the pastry tearing.
4. The tart tin should be either lined or lightly greased with butter. Roll out the pastry on a lightly floured surface as thinly as you can and begin to line the tart tin, being careful not to stretch it.
5. Using a ball of excess pastry, push all the sides so that the pastry is tightly pressed into the tin, leaving it overhanging the edges.
6. Chill in the fridge or freezer for 10-15 mins.
7. Take the tart base out of the fridge and place a sheet of baking paper over the top of the tart and fill the case with baking beans.
8. Bake at 160°C (electric oven, not fan) for 25-30 mins or until the pastry is golden brown and biscuit like.
Moving on to the custard filling:
9. Whisk the eggs and sugar together.
10. Boil the cream and milk and slowly pour over the eggs while continuing to whisk, to ensure not to overcook the eggs and split the custard mix.
11. Pass the mixture through a sieve and pour into your already made pastry tart case.
12. Bake at 105°C (electric oven, not fan) for 20-30 mins, or until the custard has set but still has a good wobble.
Finish with the spice topping:
13. Crush the peppercorns and fennel seeds, finely grate the nutmeg and mix with the cocoa powder then evenly sprinkle over the top of the tart.
14. Then finish with fresh lime zest.
Enjoy!
This is a perfect spring dessert that will delight all the senses with its beauty, taste, texture and gentle spicy kick.
We hope you can use this additional time to elevate your home baking skills by bringing a little bit of Noble House to your home.
If you’d like to talk all things dessert, our team are still busy working from home and would love to discuss a menu for your event later in the year sales@thenoblehousegroup.com