AT A GLANCE
Such a simple dessert, but many people believe a good egg custard is the measure of a truly good chef. This tart is best served the day it is made.
|01||Sieve flour and sugar together into a large bowl and slowly rub in butter to form a mixture resembling breadcrumbs. Add egg yolks and continue mixing until dough comes together and is smooth. Shape it into a ball, cover in plastic wrap and leave it to rest in the fridge for 1 hour, or until needed.|
|02||Meanwhile, to make the custard, beat egg yolks and sugar in a bowl until smooth. Add cream and whisk together, then pass through a fine sieve and set aside until needed.|
|03||Preheat oven to 180C. Roll out the pastry until quite thin and use it to line a 25cm-diameter, 5cm-deep tart ring. Blind bake tart in oven until pastry is golden and crisp (about 30 minutes). Allow to cool and remove paper and weights. Reduce oven temperature to 120C.|
|04||Remove any bubbles that have formed on the surface of custard mixture. Pour mixture into tart case and lightly scatter nutmeg over top. Place in oven and cook for 1 hour 25 minutes, or until the custard has set all the way through. Remove from oven and allow to cool completely at room temperature.|
|05||Using a hot knife, cut tart in quarters, then cut each quarter in half. Dust with a little icing sugar and garnish with mint sprigs, if using.|
Note This recipe is from Marco Pierre White's Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.