Description

Jamie Oliver egg custard tart is a traditional baked dessert made with a crisp pastry base filled with a creamy mixture of eggs, milk, cream, sugar, and vanilla. The custard gently sets in the oven and is often finished with freshly grated nutmeg.

Ingredients

Scale

For the pastry

- 200g plain flour

- 100g cold butter, cubed

- 2–3 tbsp cold water

- 1 tbsp sugar

- Pinch of salt

For the custard filling

- 3 large eggs

- 2 egg yolks

- 500ml whole milk

- 100ml double cream

- 80g caster sugar

- 1 tsp vanilla extract

- Freshly grated nutmeg, for topping

Instructions

Step 1: Prepare the Pastry

In a bowl, rub cold butter into the flour until the mixture resembles breadcrumbs. Add sugar, salt, and cold water. Mix gently until a dough forms.

Step 2: Chill the Dough

Wrap the dough in cling film and refrigerate for 30 minutes. Chilling helps prevent shrinking during baking.

Step 3: Roll and Line the Tart Tin

Roll out the dough on a lightly floured surface and press it into a tart tin. Trim the edges neatly.

Step 4: Blind Bake the Crust

Preheat the oven to 180°C (350°F). Line the pastry with baking paper and baking beans. Bake for 15 minutes, then remove the beans and bake for another 5 minutes until lightly golden.

Step 5: Prepare the Custard

In a bowl, whisk eggs, egg yolks, sugar, and vanilla until smooth. Heat the milk and cream gently until warm but not boiling. Slowly pour into the egg mixture while whisking.

Step 6: Fill the Tart

Carefully pour the custard into the baked pastry shell. Sprinkle a light layer of freshly grated nutmeg over the top.

Step 7: Bake the Tart

Bake at 160°C (320°F) for 30–35 minutes until the custard is just set with a slight wobble in the center.

Step 8: Cool Before Serving

Allow the tart to cool completely before slicing. This helps the custard firm up and gives clean slices.