Phil's egg custard tart
Phil's taking us back to a British classic and a pudding that won him pastry chef of the year. This custard pie is no laughing matter, done right it’s worthy of a place on any michelin star menu and is surprisingly easy to make.
Serves: 8Preparation time: 30 minutesCooking time: 35-40 minutes
Ingredients
568ml/1 pint whipping cream2 vanilla pods, split6 medium egg yolks85g caster sugar½ level tsp arrowroot or cornflour2 tsp orange flower water2 tsp freshly grated nutmeg
1 x 19cm x 5cm approximately, blind baked pastry case, with a high lip to the edge, at least ½ cm above the rim of the flan tin
To serve
300g frozen fruits of the forest or similar100g caster sugarA squeeze of lemon juiceApproximately 150mls cold water
Method
Pre heat the oven to 160 c, gas mark 3.
For the egg custard tart
Preheat the oven to 180C (fan 160C) gas 4. Roll out the pastry on a lightly floured surface and line a plain flan tin, approximately 20cm diameter by 5cm deep. Trim the top edge of the pastry then place a scrunched up piece of parchment paper inside the case and fill with baking bean.
Place on a baking sheet and cook for about 15 minutes, or until the pastry has started is being to set and is light golden brown. Carefully remove the paper and baking beans and then return the pastry case to the oven for a further 10 minutes, to dry out.
Remove from the oven, brush the inside of the case with beaten egg, then return the pastry case to the oven for another 5 minutes, to glaze
Reduce the oven temperature to 160 c (fan 140C), gas mark 3
Pour the cream into a small saucepan add the vanilla pod and bring to the boil
Meanwhile whisk the egg yolks and sugar together for 1 minute and then add the arrowroot
Pour on the boiling cream and stir well, add the orange flower water and pass the whole lot through a fine sieve
Pour three quarters of the cream and egg mixture into the pastry case and carefully place in the oven
Then add the remaining custard with a ramequin or sauceboat until the case is completely full. (I do this so the cooked filling will settle slightly, I need the chilled finished filling to be level with the top of the flan tin once trimmed)
Cook until set and wobbly, this will be around the 30 minutes so keep an eye on the oven
When cooked remove from the oven and grate over the nutmeg, then leave to cool and chill well, preferably overnight
For the sauce
Liquidise the defrosted fruits, sugar, lemon juice and half of the water into a smooth sauce. Add a touch more water if needed, before straining through a fine sieve.
To serve cut the tart into 6-8 wedges nice wedges, dust with icing sugar, and pour over a little fruit sauce