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For the pastry case:
- ½ pack of ready to use short crust pastry
- 1 medium egg
For the tart:
- 3 medium eggs
- 3 medium egg yolks
- 75g caster sugar
- 500ml double cream
- 2 whole nutmeg
How to prepare Luis Troyano's custard tart
Blind bake the pastry:
- Place a shelf in the centre of the oven with a baking stone and preheat the oven to 190°C fan.
- Take the pastry and leave it on the side for 45 minutes to come to room temperature.
- Take a 23cm loose base tart tin. Line the base with a piece of nonstick baking parchment.
- Using plenty of flour roll out the pastry and line your tin with it leaving a good overhang all the way around the top.
- Using a scrap of pastry dipped in flour make sure the pastry lining the case is well pushed into the bottom and flutes of the tin.
- Dock the bottom of the pastry with a fork all over.
- Use 4 sheets of cling film on top of each other to cover the pastry then fill the case with mung beans or rice.
- Place in the oven for 25 minutes.
- Gently lift out the cling film with the beans or rice in and place in a bowl to cool and reuse.
- Whisk the egg together and give the pastry an even coating.
- Place back in the oven for another 5–10 minutes until dry and golden.
- Remove from the oven and allow to cool before shaving the excess pastry around the top of the tin away with a smooth sharp knife. The case is now ready for the tart.
Make the tart
- Place a shelf in the centre of the oven with a baking stone and preheat the oven to 130°C fan.
- In a large bowl whisk together the eggs and sugar until just pale, smooth and fluffy.
- Place the cream in a jug and bring to the boil in the microwave. Slowly add the hot cream to the sugar egg mixture whisking all the time.
- Sieve the mixture into a clean jug to remove any bits or lumps.
- Place the blind baked pastry shell onto your oven shelf and then gently pour in the custard mix with it in place. Don’t try to fill the case then move it to the oven. Fill it to within a couple of millimetres to the top of the case.
- Finely grate the 2 whole nutmeg over the top of the custard. I know this sounds a lot but trust me, this crust will be amazing when the tart is baked.
- Bake for around 25 minutes.
- It’s ready when you tap the side of the tin and there is an ever so slight wobble in the centre of the tart. It will continue to set as it cools.
- Take the tart out of the oven and place on the side to cool. Then place the tart in the fridge until needed. It will last around 3 days in there.