do you have a simple egg custard tart recipe, please ? xxx?

Answer 1

This is a very useful site I find,they have egg curtard tarts along with many other scrummy recipes.
http://www.recipezaar.com/recipes.php?q=egg+custard+tart

Answer 2

Rich shortcrust pastry enough to line 8 inch flan dish
3 Eggs
50 Gram Sugar (2 oz)
300 ml Milk (1/2 pint)
300 ml Single cream (1/2 pint)
Few drops Vanilla essence
Grated nutmeg
Method
Set the oven to 190 °C/ 375 °F/ Gas 5. Line a 20 cm (8 inch) flan ring or dish with the pastry. Bake blind for 15-20 minutes.

Lower the oven to 170 °C / 325 °F / Gas 3.

Lightly beat the eggs with the sugar. Pour on the milk and cream and add the vanilla essence. Strain into the prepared flan case and sprinkle a little grated nutmeg over the top. Bake for 1 hour or until the custard has set.

Answer 3

FOR THE PASTRY
250g plain flour
100g unsalted butter
2 eggs
100g icing sugar(optional)
4 drops vanilla extract(optional)
pinch of salt
FOR THE CUSTARD
480ml whipping cream
6 egg yolks
70g caster sugar
1 vanilla pod (split)
fresh grated nutmeg

Directions
Pre-heat oven to 180C/gas 4.
Place the flour and butter in a food processor and blend top a breadcrumb consistency.
Beat the eggs, icing sugar and vanilla extract together in a bowl and add this into the food processor.
Pulse until the ingredients have combined together to form a ball. Do not over work. Remove from the food processor bowl and wrap in cling film. Leave to rest in the fridge for 1 hour, then remove.
On a lightly floured surface, roll the pastry out to 5mm thick and use it to line a greased 25cm tart ring. Cover with baking parchment, fill with baking beans and bake ‘blind’ for 20 minutes. Remove from the oven, discard the baking beans and turn down the heat to 160C/gas 2.
In a saucepan, bring the whipping cream to the boil with the split vanilla pod. Whisk together the egg yolks and caster sugar before pouring the cream onto them, stirring continually. Pass through a sieve and add a small amount of grated nutmeg.
Pour the mix into the tart shell and bake on the middle shelf of the over for 30 - 40 minutes or until the custard appears set but not too firm.
Turn the tart out onto a plate and serve.

Answer 4

FOR THE PASTRY (I'm sure you can buy ready made pastry)
250g plain flour
100g unsalted butter
2 eggs
100g icing sugar(optional)
4 drops vanilla extract(optional)
pinch of salt

FOR THE CUSTARD
480ml whipping cream
6 egg yolks
70g caster sugar
1 vanilla pod (split)
fresh grated nutmeg

Answer 5

Ingredients
For Pastry
250g (9oz) unsalted butter
100g (4oz) icing sugar
2 large Lion Quality egg yolks
350g (12oz) plain flour

Pastry Glaze
1 medium Lion Quality egg yolk diluted with half a teaspoon of water

For Custard
5 medium Lion Quality eggs
300ml (1/2 pt) double cream
150ml (1/4 pt) milk
100g (4oz) caster sugar
1 vanilla pod
freshly grated nutmeg


Method

1. To make the pastry, cream the butter and sugar in a large bowl. Add the Lion Quality egg yolks and beat until fluffy.

2. Gradually add the flour, mixing as you go until a dough is formed. Wrap in clingfilm and chill for 20 minutes.

3. Remove pastry from fridge and thinly roll out on lightly floured surface. Use to line a 23cm wide, 3cm deep, fluted flan tin.

4. Line the pastry with greaseproof paper and fill with baking beans. Place on baking tray and bake at 180°C/350°F/Gas 4 for 15-20 minutes. Remove paper and beans and bake for further 5 minutes or until base is dry.

5. To make the custard, whisk together the whole Lion Quality eggs and caster sugar. Split the vanilla pod in half lengthways. Add to the double cream and milk. Bring to the boil and once boiling, remove from heat and whisk into the egg and sugar mixture. Strain through a sieve into a large jug.

6. Remove pastry case from oven and gently brush inside of the case with the pastry glaze. Bake for 1-2 minutes to seal the pastry.

7. Pour hot custard mixture carefully into pastry case and top with grated nutmeg. Bake at 130°C/260°/Gas 1 for 45 minutes or until set. Serve with a few summer berries.

good one trust me