Marcus Wareing At The Berkeley : Custard Tart

Lancashire-born Marcus started cooking at The Savoy aged 18. He honed his classic French skills alongside Albert Roux at Le Gavroche, then became sous chef to Gordon Ramsay. This partnership lasted 15 years, the last nine of which Marcus spent as chef patron of Pe1trus. In 2008, Marcus and Gordon parted ways and Marcus rebranded Pe1trus as Marcus Wareing at The Berkeley, where he retained two Michelin stars and remains at the forefront of fine dining.

Custard Tart

Custard Tart

Hands-on time 45min, plus chilling and cooling. Cooking time about 1hr 15min. Serves 10

For the pastry

·         225g (8oz) plain flour, plus extra to dust

·         Finely grated zest of 1 lemon

·         150g (5oz) chilled butter, cubed

·         100g (3¹/₂oz) caster sugar

·         1 medium egg yolk

·         1 medium egg

For the filling

·         900ml (1¹/₂ pint) whipping cream

·         9 medium egg yolks

·         125g (4oz) caster sugar

·         Freshly grated nutmeg, to taste

1.    To make pastry, put flour, zest, butter and a pinch of salt into a food processor; pulse until mixture looks like fine breadcrumbs (or rub mixture together with your fingers). Add sugar; then pulse/mix again. In a separate small bowl, beat together yolk and whole egg’ then add to flour mixture, pulsing/mixing until pastry comes together. Wrap tighly in clingfilm and chill for 2hr.

To make pastry, put flour, zest, butter and a pinch of salt into a food processor; pulse until mixture looks like fine breadcrumbs

2.    Preheat oven to 190^oC (170^oC fan) mark 5. Lightly dust a work surface with flour and roll out pastry. Use to line a deep 25,5cm (10in) fluted tart tin, leaving excess pastry hanging over the edges. Line pastry with a large sheet of baking parchment, then fill with baking beans.

3.    Bake for 15min or until pastry sides are set. Lift out paper and beans and trim the edges of the tart to neaten. Return to oven and bake for 8-10min more or until base is lightly golden and feels sandy. Take out of oven. Set aside.

4.    Turn down oven to 130^oC (110^oC fan) mark ¹/₂. For filling, put cream into a pan; bring to the boil. In another large bowl, whisk yolks and sugar together; pour in hot cream and mix well. Strain through a fine sieve into a large jug.

5.    Put pastry tin on a baking sheet; move to oven, then carefully fill with egg mixture. Sprinkle over nutmeg (to taste); bake for 45-50min or until custard looks fully set (it will still have a generous wobble). Take out of oven; cool before carefully lifting out of tin. Serve in slices

Put pastry tin on a baking sheet; move to oven, then carefully fill with egg mixture. Sprinkle over nutmeg

Per serving

689cals, 55g fat (33g saturates), 44g carbs (26g total sugars)

Get ahead

Make up to a day ahead. Cool completely, then chill. Allow to come up to room temperature; serve.

GH verdict

Marcus showcased this irresistible tart as part of BBC Two’s Great British Menu. It was the winning pudding, which he cooked for the Queen on her 80^th birthday.