Savoury custard tart with Tenderstem® broccoli
Method
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First, make the pastry. Mix the flour and salt, then rub in the butter with your fingertips until it looks like fine breadcrumbs. Add the milk and egg yolk and mix with a knife. Once almost combined, gently and briefly knead on a lightly floured work surface until just smooth. Cover and chill for 2 hours.
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Preheat the oven to 160C, 180C fan. Roll the pastry to about 6mm thick. Line the tin, pressing gently into the sides. Chill for 20 min in the fridge or 10 min in the freezer.
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Trim the overhang of the pastry, add a piece of foil or baking parchment on top and fill with baking beans. Bake for 10 mins, remove the beans and paper and bake for around 10-15 mins more – it should be an even, lightly golden colour.
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Meanwhile heat the milk, cream and cheese until steaming but not boiling. Whisk the yolks with a pinch of salt then gradually add the hot milk mixture while continuing to mix. Add nutmeg, salt and pepper to taste.
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Reduce the heat of the oven to 150C, 130C fan. Add the Tenderstem® broccoli and chives to the tart case then pour the custard on top. Bake for 30-40 mins. It should be firm with a slight wobble in the middle. Cool to at least room temperature before slicing.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
