If you want to make a restaurant quality dessert, this rich & silky, baked egg custard tart with perfect crisp, buttery pâte brisée pastry is a great place to start.
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CHAPTERS:
0:00 Intro
0:14 Making The Pastry (Pâte Brisée)
2:18 Lining the Tin
4:00 Blind Baking The Pastry Case
5:05 Custard Filling
7:18 Custard Into Pastry Case
7:55 Adding Nutmeg
8:15 Baking The Custard
8:52 Testing The Baked Custard
9:20 Trimming The Excess Pastry
9:44 Removing Tart From The Tin
10:00 Cutting & Serving Egg Custard Tart