The custard tart, the word itself, comes from the old French croustade, meaning a kind of pie but in Britain, but the custard tart is regarded as a classic British dish, and its history can be traced as far back as Henry VI.
- 6 medium egg yolks
- 85 g caster sugar
- 2 vanilla pods, split
- 568 ml whipping cream
- 2 tsp freshly grated nutmeg
- 2 tsp orange flower water
- ½ tsp cornflour or arrowroot, level
- 19cm x 5cm approximatel, blind baked pastry case, with a high lip to the edge, at least ½ cm above the rim of the flan tin
For the Sauce
- 300 g frozen fruits of the forest, or similar
- 100 g caster sugar
- 150 ml cold water
- squeeze of lemon juice
- Pre-heat the oven to 160C gas 3.
- Pour the cream into a small saucepan, add the vanilla pod and bring to a boil.
- Meanwhile, whisk the egg yolks and sugar together for 1 minute, then add the arrowroot.
- Pour on the boiling cream and stir well, add the orange flower water and pass the whole lot through a fine sieve.
- Pour 3/4 's of the cream and egg mixture into the pastry case and carefully place in the oven.
- Then add the remaining custard with a ramekin or sauceboat until the case is full. I do this as the cooked filling will settle slightly; you need the chilled finished filling to be level with the top of the flan tin once trimmed.
- Cook until set and wobbly this will be around the 30-minute mark, so keep an eye on the oven.
- When cooked, remove from the oven and grate over the nutmeg, then leave to cool and chill well, preferably overnight.
- Liquidise the defrosted fruits, sugar, lemon juice and half the water into a smooth sauce. Add a touch more water if needed, strain through a fine sieve.
- To serve, cut into 6-8 nice wedges, dust with icing sugar and pour over a little fruit sauce.
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