Recently I have been on a search for a proper custard tart. One like I remember from my childhood when I went to the local baker with Nana Phillips and scored a treat. I have had a couple of failures which went to the chooks or dogs but I think I have finally found it.

It is actually very simple to make. The brilliant colour is from our eggs. The chooks are not laying very much at the moment, too cold, but what they do lay are fabulous. The recipe is by Marcus Wareing and won the Best British Chef – desert section and was served to the Queen.

Ingredients

Pastry

• 225g of flour
• 1 lemon
• 150g of butter
• 75g of caster sugar
• 1 egg
• 1 egg yolk
• 1 pinch of salt

Custard Filling

• 9 egg yolks
• 75g of caster sugar
• 500ml of whipping cream
• nutmeg

Pre heat oven to 170 degC

Rub together the flour, salt, lemon zest and butter until the mixture resembles bread crumbs

Then add the sugar to the mixture. Then beat together the egg yolk and whole egg and slowly add these to the mixture. Mix until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two

Line your tart tin (18cm/7in) with greaseproof paper and place on a baking tray

Roll out the pastry on a lightly floured surface to 2mm in thickness. Carefully arrange the rolled pastry into the tray and use any excess pastry to push into the corners to ensure the pastry is flush with the tray. Line the inside of the pastry with thick catering grade cling film, ensuring to use enough to go over the outside of the tart

Use small baking beans or better yet rice to fill the lined tart shell. Bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the beans or rice, and allow to cool. While cooling, turn the oven down to 130°C/gas mark 1 so you can cook your custard

For the filling, bring the cream to the boil. Whisk the yolks and sugar together then add the cream and mix well. Pass the mixture through a fine sieve into a jug

Place the pastry case in the oven then pour the custard mix right to the brim. Grate the nutmeg liberally over the top then bake for 30-40 minutes or until the custard appears set but not too

Remove from the oven and allow to cool to room temperature before serving

Enjoy it is fabulous!!

Franky