Custard Tart - James Martin Chef (2024)

Custard Tart - James Martin Chef (1)

Custard Tart

Lenny Carr-Roberts' custard tart is a dream! It is a dish that close to his heart and always on the menu in his restaurants. There are just 6 ingredients, follow the steps and it will work perfectly!

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6

Ingredients

  • 125g Soft unsalted butter
  • 250g Plain flour
  • 50g Caster sugar
  • 1 whole egg
  • 1 tbspcold water

Tart Mix

  • 11 Egg Yolks
  • 90g Caster Sugar
  • 600ml Whipping Cream
  • 2 whole nutmegs

Method

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Pastry

Rub flour, butter and sugar together to sand consistency.

Add egg and water to form a dough.

Wrap in clingfilm and chill for at least half an hour.

Roll out pastry to 1/4 Inch thick and line tart case, press pastry in to bottom edges firmly.

Roll edges of pastry over the case. Prick bottom of case a few times with a fork. Chill again for 15mins.

Line case with a double layer of clingfilm and fill with baking beans/rice. Fold edges of cling film into the middle.

Bake at 180c for 25-30mins, gently remove the clingfilm and beans/rice and cook for a further 10 mins so the case is an even golden brown.

Allow to cool for 5 mins. With a potato peeler, gently remove the excess pastry to the level of the tart case and brush away as many of the crumbs inside the case as possible.

Brush the inside of the tart case thoroughly with egg white to fill and gaps or cracks. Any left over crumbs will help with this!

Bake again for 4-5 mins just to set the whites.

Remove and leave to cool.

Reduce oven temp to 130c

Tart Mix

Mix yolks and sugar together.

In a separate pan heat the cream to just under boiling, turn off heat. Pour over the yolk mix, whisking continuously then return to the pan.

Strain the tart mix into a clean bowl.

Pour slowly into the tart case, not quite to the top.

Grate 1 whole nutmeg over the top.

Gently put the tart into the oven and top up the mix with a jug, pouring it in as close to the edge of the case as possible to not disturb the nutmeg.

Cook at 130c with as little fan as possible for 50mins. Check the mix is just set, cooking in further 10 minute bursts if needed. There should be a slight wobble to the mix.

Remove from the oven and grate another nutmeg over the top.

Fully chill before cutting.

  • Ingredients
  • Method

Ingredients

  • 125g Soft unsalted butter
  • 250g Plain flour
  • 50g Caster sugar
  • 1 whole egg
  • 1 tbspcold water

Tart Mix

  • 11 Egg Yolks
  • 90g Caster Sugar
  • 600ml Whipping Cream
  • 2 whole nutmegs

Method

Pastry

Rub flour, butter and sugar together to sand consistency.

Add egg and water to form a dough.

Wrap in clingfilm and chill for at least half an hour.

Roll out pastry to 1/4 Inch thick and line tart case, press pastry in to bottom edges firmly.

Roll edges of pastry over the case. Prick bottom of case a few times with a fork. Chill again for 15mins.

Line case with a double layer of clingfilm and fill with baking beans/rice. Fold edges of cling film into the middle.

Bake at 180c for 25-30mins, gently remove the clingfilm and beans/rice and cook for a further 10 mins so the case is an even golden brown.

Allow to cool for 5 mins. With a potato peeler, gently remove the excess pastry to the level of the tart case and brush away as many of the crumbs inside the case as possible.

Brush the inside of the tart case thoroughly with egg white to fill and gaps or cracks. Any left over crumbs will help with this!

Bake again for 4-5 mins just to set the whites.

Remove and leave to cool.

Reduce oven temp to 130c

Tart Mix

Mix yolks and sugar together.

In a separate pan heat the cream to just under boiling, turn off heat. Pour over the yolk mix, whisking continuously then return to the pan.

Strain the tart mix into a clean bowl.

Pour slowly into the tart case, not quite to the top.

Grate 1 whole nutmeg over the top.

Gently put the tart into the oven and top up the mix with a jug, pouring it in as close to the edge of the case as possible to not disturb the nutmeg.

Cook at 130c with as little fan as possible for 50mins. Check the mix is just set, cooking in further 10 minute bursts if needed. There should be a slight wobble to the mix.

Remove from the oven and grate another nutmeg over the top.

Fully chill before cutting.

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