The common custard tart becomes a fine-dining hit thanks to Marco Pierre White’s culinary genius. Shared from his latest cook book Essentially Marco, here’s how to master the recipe and wow friends.
“I’m a custard lover,” says Marco. “In my childhood it came in a powder made by Bird’s, and milk or water was added. Mr Bird invented his eggless custard powder for his wife – she loved the taste but couldn’t eat eggs. Anyway, we’re making real custard for this divine tart. Nutmeg is a must.”
Custard Tart Recipe By Marco Pierre White
- 500g sweet pastry
- 800ml whipping cream
- 1tbsp cornflour
- 400ml double cream
- 120g sugar
- 12 egg yolks
1. Roll out the pastry to 3mm thickness and line a tart ring, 26cm wide and 3½ cm deep. Place it in the fridge for 30 minutes to rest.
2. Preheat the oven to 175°c.
3. Remove the pastry from the fridge, cover with tinfoil and line with baking beans. You can also use lentils or any dry pulses if you don’t have baking beans.
4. Blind bake the pastry for 20 to 25 minutes, until golden. Remove baking beans and tinfoil and put to one side.
5. Mix a little of the cream with the cornflour to make a paste. Mix the sugar with the egg yolks and whisk. Add the paste to the sugar and yolk mix, and then add the whipping cream. Mix well.
6. Reduce the oven temperature to 140°C.
6. Pass the custard mixture through a sieve into the pastry. Grate nutmeg over the top of the custard and bake in the oven for about 45 minutes or until it is set in the middle.