Egg Custard Tart

Prep Time

45 min

Cook Time

60 min


12 portions


5 5 Country Range Fresh Free Range Medium Eggs

200200 g Country Range Shortcrust Pastry Block

250250 ml Country Range UHT Dairy Whipping Cream

3 3 tbsp Country Range Ground Nutmeg

11 tbsp Country Range Crème Fraiche

250250 ml milk

100100 g caster sugar

1 1 vanilla pod

Multiply by
  • 1Pre-heat the oven to 160°C
  • 2Defrost the shortcrust pastry block and roll out to around 3mm thick and line a 20cm tart base.
  • 3Bake bind for 30 minutes until fully cooked and crisp.
  • 4Whisk the eggs, 2tbsp of nutmeg, scraped vanilla pod and sugar.
  • 5Heat the milk and cream to a boil and pour over the eggs to form a custard.
  • 6Fill the tart case and bake for 30-40 minutes until the tart has set but still has a wobble.
  • 7Sprinkle the remaining nutmeg on top of the tart and cool.
  • 8Once the tart is at room temp, cut and serve with raspberries and a dollop of Country Range Crème Fraiche.