Mary Berry Egg Custard Tart

Dive into the elegance of Mary Berry's Egg Custard Tart, a classic dessert that combines the crispiness of a golden pastry with the soft, creamy texture of custard, topped with a hint of nutmeg for that extra flavor punch. This tart is not only a testament to Berry's baking prowess but also a delightful treat that has been enjoyed for generations. Whether you're a seasoned baker or new to the kitchen, this recipe is designed to guide you through creating a dessert that's sure to impress.

Ingredients for the Egg Custard Tart

• For the Tart Pastry:
  • Flour: 225g
  • Butter (unsalted): 150g
  • Caster Sugar: 75g
  • Egg: 1
  • Egg Yolk: 1
  • A pinch of salt
  • Lemon zest (from 1 lemon)
• For the Custard Filling:
  • Egg Yolks: 9
  • Caster Sugar: 75g
  • Whipping Cream: 500ml
  • Nutmeg: 2, for grating

Preparation Instructions

1. Pastry Preparation: Begin by blending the flour, salt, and lemon zest with butter until it reaches a breadcrumb-like texture. Incorporate the sugar, egg, and yolk until it forms a dough. Chill in the refrigerator.
2. Shaping the Tart: Roll out the pastry on a floured surface and line it into your tart tin, using extra dough to ensure a snug fit. Blind bake with rice or baking beans to achieve that perfect golden base.
3. Custard Creation: Whisk together the egg yolks and sugar, then gradually add the heated whipping cream, stirring constantly. Strain the mixture to ensure smoothness.
4. Baking: Pour the custard into the pastry base, grate nutmeg over the top, and bake until the custard is set but still has a slight jiggle in the center.

Storage and Reheating

To keep your Egg Custard Tart fresh, store it in the refrigerator in an airtight container for up to 3 days. For longer storage, wrap the tart well and freeze. When ready to enjoy again, gently reheat in the oven to preserve the pastry's crispiness and the custard's creamy texture.

Nutritional Information

Each serving provides approximately 329 calories, with a balance of 21.7g fat, 28.8g carbohydrates, and 6.1g protein. It's a rich dessert that marries indulgence with traditional baking excellence.

FAQ about the Egg Custard Tart

• How do I prevent a soggy bottom? Pre-baking or "blind baking" the pastry base is key to avoiding a soggy bottom. Using an egg wash can also create a seal to protect the pastry from the wet filling.
• Can I use store-bought pastry? While homemade pastry is recommended for the best flavor and texture, a high-quality store-bought version can serve as a time-saving alternative.

Embrace the joy of baking with this timeless recipe from Mary Berry, celebrated for her contribution to making classic British desserts accessible to everyone. Whether you're looking to recreate a slice of nostalgia or introduce a new generation to the simple pleasures of a well-made tart, this Egg Custard Tart is a delicious journey through flavor and tradition.

Original recipe by Mary Berry.

For more detailed instructions and additional tips, please refer to the sources from the British Recipes Book​​, The Independent​​, and Great British Chefs​​.