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Custard Tart

Recipe by Tobie Puttock

  • 1 quantity sweet pastry
  • 1 vanilla bean, split lengthways, seeds removed
  • 1 1⁄2 cups of milk
  • 2 eggs
  • 1 egg yolk
  • 2 tbsp caster sugar
  • 1⁄2 tsp ground nutmeg
  1. Pre-heat the oven to 200°C. Grease a 20cm tart case. Roll out the dough and line the case with the rolled-out pastry, trimming if needed.
  2. Line the rolled-out pastry case with baking paper and fill with raw rice or dried legumes and blind bake for 10 minutes. Remove and allow to cool. Remove the baking paper and rice/ legumes also.
  3. Reduce the oven temperature to 180°C. Pop the milk, eggs, egg yolk, sugar and vanilla seeds into a bowl and whisk to combine.
  4. Pour the mixture into the tart case and bake for 20-25 minutes until the custard has just set. Remove and allow to cool completely.
  5. Sift the nutmeg over the tart and place into the fridge for two hours before serving with your choice of berries.

Serves 6

Watch Tobie make it here.

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