Custard Tart

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This is the real thing.


  • 3 eggs
  • oz (40 g) caster sugar
  • ½ level teaspoon cornflour
  • ½ pint (60 ml) single cream
  • 1 vanilla pod
  • 8 in. (20 cm) sweet pastry case, baked blind
  • Grated nutmeg


Beat the eggs, add the sugar and cornflour. Continue beating until the sugar has dissolved. Heat the cream with the pierced vanilla pod until it reaches boiling point. Pour onto the egg mixture, whisking continuously. Strain into the flan case and sprinkle with the grated nutmeg.

Bake in a cool oven at gas mark 2, 300°F (150°C) until the custard is set, about 30 minutes. A skewer inserted in the middle should come out clean. Leave to cool before removing from tin. Serve at room temperature.