I am not really a fan of custard tarts but I do like this one, maybe it is because it is not a shop brought on. For this I have used a Pate Sucree pastry which is also known as sweet pastry. If you want to jazz up the tart you could always scatter it with fresh berries then sprinkle over some icing sugar or cocoa powder.
What you need:
4 oz plain flour
2 oz butter (soft)
2 oz caster sugar
2 egg yolks
2 egg yolks
1 1/2 oz caster sugar
1/2 vanilla pod split and scrape out seeds
450ml single cream
what you do:
On a work top sift your flour and salt.
add the sugar and make a well add the butter. Using your fingers and start rubbing the flour into the butter. Start from the inside so that you still have a well when it is time to add the eggs. Once you have a the butter mixed in with most of the flour and sugar add the eggs and mix in the rest of the flour and sugar. Once you have a dough
start to knead your pastry. Once it is smooth
wrap it in cling film and put it in the fridge. Leave for at least 30 minutes. Lightly flour your work surface and roll out your pastry. Line your pastry tin ( look in pastry tips for how to line your tin) then prick the base,
cover with grease proof paper and add your beans. Put in the fridge and chill for at least 20 minutes.
Preheat your oven to 200 o'C (put in a baking tray as you will need to place your pastry tin on this) and bake your pastry blind for 10 minutes then remove beans and grease proof paper and bake for another 5 minutes. Remove pastry (but leave the tray in the oven)
and lower your oven temp to 160 o'C
beat the eggs, yolk and sugar until thick.
In a pan place you cream and vanilla pod and seeds. Cook on a low heat until the cream just starts to boil. Remove the pod and pour into the egg mix stirring constantly. place a large jug on your work top and put a sieve on top of it the pour your custard mix through this.
Put your cooled pre- baked pastry case on your tray in the oven and pour in the custard mix (this will help prevent spills)
bake for 45 minutes until lightly set. Remove from the oven and leave to cool. Remove from tin.