:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/LjKyfxXISfO-QGvfLH3E/f2aa4b44152ecc60eba10c68ca5872.png "Classic Traditional Nutmeg Custard Tart")
Classic Traditional Nutmeg Custard Tart
Indulge in the creamy, velvety texture of the classic custard tart. Served best at room temperature, it's an old-fashioned dessert that takes you back to grandmother's table with every tiny bite.
Ingredients
For the tart:
- 11⁄2 cups of all-purpose flour
- 1⁄4 Cup of granulated sugar
- 1⁄2 teaspoon of salt
- 9 tbls of unsalted butter, chilled and cubed
- 1 large egg yolk
For the custard filling:
- 2 cups of heavy cream
- 1⁄2 Cup of granulated sugar
- 1⁄2 vanilla bean, split lengthwise
- 6 large egg yolks
- Pinch of nutmeg for garnish
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Directions
In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture becomes coarse crumbs. Add egg yolk and pulse until dough comes together.
Press dough into the bottom and up the sides of a tart pan. Freeze for 15 minutes.
Preheat oven to 375°F (190°C).
Prick the tart shell with a fork and bake for 20 minutes. Let it cool on a wire rack.
For the filling, combine cream, sugar, and vanilla bean in a saucepan over medium heat. Stir until sugar is dissolved.
Whisk egg yolks in a separate bowl. Gradually pour in the warm cream mixture, whisking constantly.
Pour the custard into the tart shell. Reduce oven temperature to 325°F (163°C). Bake until custard is set around edges but center jiggles slightly, about 30-35 minutes.
Let the tart cool at room temperature, then refrigerate for at least 3 hours.
Sprinkle nutmeg over the tart lightly before serving. Enjoy!
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TammersClassic Traditional Nutmeg Custard Tart
Indulge in the creamy, velvety texture of the classic custard tart. Served best at room temperature, it's an old-fashioned dessert that takes you back to grandmother's table with every tiny bite.
In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture becomes coarse crumbs. Add egg yolk and pulse until dough comes together.
Press dough into the bottom and up the sides of a tart pan. Freeze for 15 minutes.
Preheat oven to 375°F (190°C).
Prick the tart shell with a fork and bake for 20 minutes. Let it cool on a wire rack.
For the filling, combine cream, sugar, and vanilla bean in a saucepan over medium heat. Stir until sugar is dissolved.
Whisk egg yolks in a separate bowl. Gradually pour in the warm cream mixture, whisking constantly.
Pour the custard into the tart shell. Reduce oven temperature to 325°F (163°C). Bake until custard is set around edges but center jiggles slightly, about 30-35 minutes.
Let the tart cool at room temperature, then refrigerate for at least 3 hours.
Sprinkle nutmeg over the tart lightly before serving. Enjoy!
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