How To Make Egg Custard Tart
Вставка
- Опубліковано 31 лип 2020
- I used
A Marcus Wareing
Recipe and Method
PASTRY
225g of flour
Zest of 1 lemon
150g of butter
75g of caster sugar
1 egg
1 pinch of salt
CUSTARD
9 egg yolks
75g of caster sugar
250ml full fat milk
250 ml double cream
1 nutmeg
Method
1. Preheat your oven to 170°C/gas mark 3
2. To make the pastry rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs
3. Add the sugar to the pastry mixture, then beat the egg and slowly add to the mixture. You can add a drop of water a bit at a time if the mixture seems too stiff. Once the pastry forms a ball wrap in cling film and refrigerate for two hours
4. To make the custard bring the cream and the milk to the boil, take off the heat. Whisk the yolks and sugar together then add to the cream and milk, mix well. Now sieve the custard into a jug and allows to cool.
5. Roll our the pastry on a lightly floured surface to about 2mm in thickness. Place the pastry into the 20cm loose bottom flan tin and use any excess pastry to push into the pastry into place. Roll over the pastry with a rolling pin to get a nice finish. Refrigerate again if the pastry has become very soft.
6
Place some greaseproof paper into the pastry case and fill with baking beans or rice. Bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the baking beans or rice then allow the pastry case to cool.
6. Turn the oven down to 130°C/gas mark 1, add the custard to the pastry case, grate over the nutmeg.
7. Bake for 30-40 minutes or until the custard appears set but not too firm and the middle has a slight wobble. - Розваги
Planning on making this with my bestie tomorrow, thanks for the recipe 😊
Simply perfect
Wow this looks amazing . A very great way to keep traditional food to be cooked . You’re a star . So thankful indeed
Made this today and it tasted like crème brûlée in a pastry case, I was expecting it to taste like a shop bought custard tart.
Was it still good?
Is it necessary to bake the crust first? Can't you just put it in at once?
Hi, it’s better to bake the pastry first otherwise the bottom of the pastry case will be soggy. Thanks.
going to have to try this one, looks delicious
Can I pour custard mixture into a hot shell? Or do I need to wait till it cools?
Hi, yes you can pour the custard into the hot shell.
@@carolinemcooking7721 thank you!
What is the size of the tart pan? 9 inch? 11 inch? Thank you
Hi, I used an 8 inch tin.
Use custard powder to make it
settle. 😊
Can I use sweet ready made pastry
Yes absolutely, ready made pastry is really good for this recipe 👍
@@carolinemcooking7721 thank you for the quick reply making it tomorrow
My custard didn’t set at 130 still liquid after 40 minutes
You can keep cooking it for longer till it starts to set , it will be wobbly when hot good way to test it is to tap the side and it should wobble to the center and not wobble back - another reason it might not set is the size of the eggs
What is the size of the tart pan ?
Hi, I used a 20cm pan.
@@carolinemcooking7721 Thanks.
Mine came out brown.
Why's not yellow like the thumbnail ?
Hi, maybe your oven temperature was a little too high, some oven temperatures do fluctuate.
Can u use another term besides grams? Like teaspoons, cups?
King Arthur Flour has a converter on their website
You mean so it can be understood by the only country in the world that uses that completely brainless sytem and to hell with everyone else. Let me guess, you are an American.
I’m halfway through your recipe’ and I love it but omg lost count how many times I had to rewind it because your to fast 😏please slow down