Custard Tart
 
Makes 1 (9-inch) tart
Ingredients
  • 1¾ cups plus 1 tablespoon (226 grams) plain/cake flour
  • ⅔ cup (150 grams) unsalted butter
  • ¼ cup (50 grams) caster sugar
  • ⅛ teaspoon kosher salt
  • 1 large egg (50 grams)
  • 1 large egg yolk (19 grams), for brushing crust
  • Custard Filling (recipe below)
  • 1 whole nutmeg
Instructions
  1. Place flour and butter in a large bowl. Using your fingertips, gently rub butter into flour until mixture is crumbly. Add sugar and salt, stirring to combine. Make a well in center of dry ingredients; add egg. Using a fork, gently stir egg into flour mixture until dough starts to come together. Using your hands, gently knead dough until smooth. Wrap dough in cling film (plastic wrap), and refrigerate until firm, about 1 hour.
  2. Lightly grease a 9-inch round removable-bottom tart pan. Line a baking sheet with parchment paper.
  3. On a lightly floured surface, roll dough into a 12-inch circle, ¼ inch thick. Transfer to prepared tart pan, pressing into bottom and up sides, letting excess drape over pan. Trim excess pastry. Place on prepared baking sheet. Refrigerate until firm, about 30 minutes. (This will help the pastry keep its shape while baking.)
  4. Preheat oven to 350°F (180°F).
  5. Top dough with a piece of crumpled parchment paper, letting ends extend over edges of pan. Add pie weights.
  6. Bake for 20 minutes. Carefully remove paper and weights. Bake until lightly browned, about 5 minutes more. Using a pastry brush, coat inside of crust with egg yolk. Bake until dried out, about 2 minutes more. (The egg yolk creates a nice seal so that the liquid in the filling can’t make the pastry soggy.) Reduce oven temperature to 265°F (129°C).
  7. Leave tart in oven on rack. Carefully pull out rack, and pour Custard Filling into prepared crust. Generously grate nutmeg over entire tart.
  8. Carefully push rack back into oven. Bake until set around the edges but still slightly jiggly in center, 30 to 40 minutes. Let cool completely on a wire rack. Remove from pan. Serve immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/custard-tart/