Diana, Egg Custard and the Crown
Author: 
Recipe type: Bakes
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A nutmeg sprinkled, creamy egg custard filled short crust pastry
Ingredients
  • The Pastry
  • 180g plain flour
  • 120g chilled unsalted butter, cubed
  • 55g caster sugar
  • 1 organic egg
  • The Egg Custard
  • 700ml pint full-fat milk
  • 7 organic egg yolks
  • 90g caster sugar
  • freshly ground nutmeg
Instructions
  1. To make the pastry, add the flour, the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
  2. Stir in the sugar.
  3. Break in the egg and work into the mixture with your fingers, it should form a soft dough.
  4. Tip the dough onto a lightly floured work surface and shape it into a ball and wrap in cling film. Leave to chill in the fridge for 30 minutes.
  5. Preheat the oven to 200C/400F/Gas 6.
  6. Roll out the sweet pastry on a lightly floured work surface.
  7. Using an 11cm fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle.
  8. For the custard filling, warm the milk in a saucepan,
  9. Beat the egg yolks and sugar together in a separate bowl until pale and creamy.
  10. Pour the milk onto the egg yolk mixture and stir well
  11. Transfer the custard mixture into a pouring jug and fill each of the tart cases.
  12. Sprinkle with ground nutmeg over each tart.
  13. Bake the tarts in the oven for about 25 minutes, checking the temp and reducing for the final 10 mins
  14. To check they are baked correctly you are looking for a very slight dome on the custard, not too much!
  15. Cool, then remove from the moulds and enjoy one with a warm cuppa
Recipe by Sustarian Living at https://www.sustarianliving.com/diana-egg-custard-crown/