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Recipes

Custard Tart

Ingredients

  • shortcrust pastry case, pre-baked
  • 250ml double cream
  • 250ml milk
  • 1 vanilla pod
  • 1 lemon zest
  • Nutmeg, pinch of
  • 8 egg yolks
  • 100g golden caster sugar

Method

1. Preheat the oven to 180 degrees using the Circulaire function.
2. Bring the cream, milk, vanilla pod, lemon zest and a small pinch of nutmeg to the boil.
3. Beat the egg yolks with the sugar until pale using the Smeg Handmixer.
4. Then pour the hot milk and cream over, beating as you go.
5. Strain the custard into the jug, allow it to settle for a few minutes, then skim off any froth.
6. Carefully pour the custard into the tart case, sprinkle a pinch of nutmeg on the top, and bake for 30 minutes – or until just set with the very slightest wobble in the middle.


Personalise!
 

Choose from the selection of ingredients below to make this dish more exciting – some examples are below:
• Infuse the custard with new flavours – add spices like cinnamon, nutmeg, ginger, citrus zest, herbs, extracts or flavoured liqueurs to the custard.
• Create new layers and textures – add a thin layer of salted caramel or add a crunchy addition such as crushed nuts or a thin layer of crumble topping between the pastry and custard.
• Add toppings – garnish with fresh or poached fruits like berries, figs or peaches to add colour and flavour.
• Add caramelised sugar – sprinkle sugar on the top of the tart and use a kitchen torch to caramelise it for a crème brulee-like finish with a crispy sugar crust! 

Appliances used

HMF01PKUK

Hand mixer, Pink, 50's Style
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SO6104APB3

Oven, Linea, Galileo cavity: Omnichef, 60cm, Multitech, Black, Vapor Clean
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