R khooks

Custard & Peach tart

On Wednesday I play nanny/cook. The family I work for had some leftover pastry in the fridge (the ready made stuff). So I thought a nice tart would go well with the homemade shepherd’s pie for dinner. The peaches are a nice addition but can be easily left out. Unfortunately there wasn’t much left to take a photo of.

Custard & Peach tart

1 tin of peaches, optional
1 portion of ready made shortcrust pastry
4 eggs
200ml single cream
200ml milk
140g caster sugar
1 tsp of vanilla essence
20g plain flour

25cm tart tin

Serves 6-8

Preheat oven at 200°c. Line tin and blind bake. Takes about 40 mins. Meanwhile bring milk, cream and vanilla to boil. Whisk sugar, flour and eggs together until creamy. When milk has started to boil add a little to the egg mixture, making sure you whisk continuously. Then add the egg mixture to the rest of milk (keep it on a low heat). Whisk until the custard becomes creamy and thick. Make sure the custard doesn’t burn on the bottom. Pour into pastry case. Place peaches on tart and bake for 30 – 40 minutes at 180°c. Or until the custard has set and taken on a golden brown colour. Serve warm or cold.