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 it's history can be traced as far back as Henry VI.
- 6 medium egg yolks
- 85g castor sugar
- 2 vanilla pods, split
- 568mls whipping cream
- 2 tsp freshly grated nutmeg
- 2 tsp orange flower water
- ½ level tsp arrowroot or cornflour
- 1 x 19cm x 5cm approximately, blind baked pastry case, with a high lip to the edge, at least 1/2cm above the rim of the flan tin
- For the Sauce
- 300g frozen fruits of the forest or similar
- 100g castor sugar
- about 150mls cold water
- squeeze lemon juice
- Pre-heat the oven to 160 C, gas 3.
- Pour the cream into a small saucepan add the vanilla pod and bring to the 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 ¾’s of the cream and egg mixture into the pastry case and carefully place in the oven.
- Then add the remaining custard with a ramequin or sauceboat until the case is completely full. (I do this as the cooked filling will settle slightly, I 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, finally strain through a fine sieve.
- To serve cut into 6-8 wedges nice wedges, dust with icing sugar, and pour over a little fruit sauce.