I made it yesterday for some friends. We live in France and we had a barbecue. Now... the french know patisserie! But my friends were visibly impressed as they saw me cut into it the tart, and then when they tasted it. I managed to pull it out of the oven at the right time. It still had some wobble. It was so creamy, and light, and so much better than the guardian recipe. I used that previously. Thank you so much! It's so nice to put all the effort in... and to get a great result!
@The Boy Who Bakes You are amazing and articulate! I love to cook, I put my whole heart into it, we are foodies from Canada. I have always been intimidated and most never, ever bake. I followed your video and am extremely grateful, it took me and my brother back to our childhood, it was fabulous! You are a gift! Thanks a Million, Friend.
I’ve made this recipe 8 times now and omg it’s the best! Literally the best custard tart I’ve ever tasted. I use store bought pampas sweet flan base to save time. Thanks for the recipe! And hello all the way from Tasmania, Australia :)
@ Guy Grieve YES! He needs to be televised. I have attempted, twice, not good, followed his video and now I'm my brother's favorite sister, lol. Cheers and enjoy Sir!
Thanks for posting this. I always make the custard tart from The Boy Who Bakes book, it's my family's favourite! I can't wait to try this one as well. The Boy Who Bakes is an amazing book, the recipes always turn out brilliant! Great tip to scrunch the baking parchment, thanks.
Made. Perfect. Samples even tasted amazing. I doubled the recipe so made some custard in ramekins too. Then we used the off cuts of pastry for taste tests. So delicious, creamy and easy to make. Thanks :)
OMG!..thankyou for sharing this...I can tell this custard tart recipe will taste just like those old fashion cake shop of my childhood. YUUUUMMMMMMMMY! :-) :-)
Used to love my Nans Custard, going to try this as she is 95 now and too frail to make them anymore. Be brilliant to take one for her - thank you for the video.
I never seen that way before with the pastry being cut at the end! Usually you go over the top with rolling pin before the bake. Very Interesting how you did at end of bake. Nice.
I use the crust recipe every year for a medieval themed feast I attend (I make a cream custard tart from our groups recipe collection) and it’s always a hit
Enjoyed your video. Our annual marathoning of As Time Goes By warrants at least one batch of custard tarts. I've always taken the easy way out and grabbed two Creme Brulee mixes, two prepared shortbread pie tins, two egg yolks and a quart of heavy cream. Next year I'll follow your recipe and go for an authentic one, although in the show, Geoffrey Palmer's custard tarts look like yellow cake cream-filled Hostess muffins.
Thanks for this recipe. It really does take me back to my childhood. I've followed this a few times now and I always seem to have a bit of a problem with the pastry. When l bring it together after the bread crumb stage it's usually a bit too wet, so I add a little more flour to rectify that. When I roll it, it always seems to crack at the edges, making it difficult to cover the tin without repairs. I make sure that everything is cool enough when rolling and the pastry has been in the fridge overnight. Any tips on preventing this happening much appreciated!
Andy Parsons not a daft question at all, yes I reuse the rice for this purpose over and over again. It can’t be cooked as rice but as baking weights it will last basically forever
I made this today and worked out so well! Although won't be cutting into it until Wednesday but it looks and smells great. One thing that differed though was the cooking time; I had to cook mine for about 50 mins! Maybe our oven temps are slightly different! Overall though, works well! Thanks :-)
I just found your channel and subscribed. It's looks exciting. Is your season of the Bake Off on UA-cam? If so, would you help me find it? I love that program.
what is the purpose brushing the baked pie crust with egg yolk? is it because to make the pie crust not become wet when we add the filling? because mine always wet after i baked with the filling, and lost it crust
Yes, that is the reason. However it can be tricky, if you brush it while the crust is hot it will cook/scramble the egg. You do need to let it cool off beforehand.
Love this recipe, comes out perfect every time. I use a vanilla bean with seeds scraped out instead of extract but the seeds always fall to the bottom leaving almost like a tide mark between the pastry & the custard. Any idea on how to stop that? Also my pastry tends to shrink even though I follow your recipe to the T, any ideas why & how to stop it? Many thanks
I know this sounds odd but scrape the seeds into a separate bowl and mix with a little cornstarch. Make it into a crumbly paste. When you add it to the egg tart though your going to have to beat the mixture senseless to separate the vanilla out BUT the cornstarch will bind with the egg better and help suspend the vanilla more equally throughout. I use this method for Flan and Panna Cota all the time and it works well!
Interesting! Learning from my Italian French grandma, the sweet pastry tart base is always made with flour, soft butter, only the egg yolk, powder sugar and pinch of salt. Also. I don't understand the need for the whole rice into the parchment paper blind baking. just place it into the oven for 15-20 uncovered at 180 degrees. then no need for it to go in the fridge. keep at room temp, and then add your filling. Furthermore, the sweet pastry dough is not to be kneaded. it us to be pushed away from you with palm of hands. the technique is to bring the dough together and not to knead.
Always made that way by YOUR Italian/French grandmother perhaps... mine used to use lard and regular sugar. Her father was a baker... everyone's family makes things a little differently. Nothing wrong with that! The rice in the parchment is to keep bubbles from forming in the tart shell and to promote even baking and prevent excessive browning. Very French actually. Refrigerating the baked crust is a great way to harden the shell for the 2nd bake, also slows down the browning because it has to come back up in temperature. Unless your using all purpose flour there is NOTHING wrong with kneading the heck out of it if you want. The gluten won't toughen in cake flour like it will in all purpose. Geesh! Enjoy the recipe!
AnneGirlCarrots fair enough. the roux family prepare tart bases in pretty much the same way as i described. As you said, there are different ways of making things, but the tried and tested is best.
Im a huge fan of your baking videos,But It would be great if you included on the begining of your videos a list of ingredients :) Egg custard is one of my favorites,with coconut added to it :)
I did this tart today, unfortunately the egg yolk taste is showing:( in the filling . So sad, maybe because of the amount of egg yolks?? Someone has an answer?
Will you give me this recipe in American measurements? I don't understand some of the measurements for this custard recipe and some I do. The ones I don't understand are 350ml single cream; 100ml whole milk, for the custard filling.
I made it yesterday for some friends. We live in France and we had a barbecue. Now... the french know patisserie! But my friends were visibly impressed as they saw me cut into it the tart, and then when they tasted it. I managed to pull it out of the oven at the right time. It still had some wobble. It was so creamy, and light, and so much better than the guardian recipe. I used that previously. Thank you so much! It's so nice to put all the effort in... and to get a great result!
@The Boy Who Bakes You are amazing and articulate!
I love to cook, I put my whole heart into it, we are foodies from Canada.
I have always been intimidated and most never, ever bake.
I followed your video and am extremely grateful, it took me and my brother back to our childhood, it was fabulous!
You are a gift!
Thanks a Million,
Friend.
I’ve made this recipe 8 times now and omg it’s the best! Literally the best custard tart I’ve ever tasted. I use store bought pampas sweet flan base to save time. Thanks for the recipe! And hello all the way from Tasmania, Australia :)
This custard tart is AMAZING!!!! It is so good. It taste better the colder it becomes. Thank you for sharing 😋
THAT was the best demo I've seen in a long time. So good. Really impressed Sir!!
@ Guy Grieve YES! He needs to be televised.
I have attempted, twice, not good, followed his video and now I'm my brother's favorite sister, lol.
Cheers and enjoy Sir!
THANK YOU for putting the ingredients / method in the description. So frustrating when I'm on my phone trying to navigate while cooking
Lol BLOODY AMAZING after all these years it was that easy THANKS CHAMP!!!!
Thanks for posting this. I always make the custard tart from The Boy Who Bakes book, it's my family's favourite! I can't wait to try this one as well. The Boy Who Bakes is an amazing book, the recipes always turn out brilliant! Great tip to scrunch the baking parchment, thanks.
Made. Perfect. Samples even tasted amazing. I doubled the recipe so made some custard in ramekins too. Then we used the off cuts of pastry for taste tests. So delicious, creamy and easy to make. Thanks :)
Wow, never know the egg yolk will create a seal from getting the crust soggy. Brilliant!
PIP PIP CHEERIO!!!!!
Finally actual British person making custard. Saving this recipe.
Great step "painting" the crust with egg yolk to make it impervious !
OMG!..thankyou for sharing this...I can tell this custard tart recipe will taste just like those old fashion cake shop of my childhood.
YUUUUMMMMMMMMY! :-) :-)
Used to love my Nans Custard, going to try this as she is 95 now and too frail to make them anymore. Be brilliant to take one for her - thank you for the video.
I never seen that way before with the pastry being cut at the end! Usually you go over the top with rolling pin before the bake. Very Interesting how you did at end of bake. Nice.
I use the crust recipe every year for a medieval themed feast I attend (I make a cream custard tart from our groups recipe collection) and it’s always a hit
I also noticed some bakers of custard use the whole eggs not only the yolks, yet your custard pie looks very delicious..
Thank you, well presented and looks easy to make, will be baking this weekend and trying your lovely recipe.
Enjoyed your video. Our annual marathoning of As Time Goes By warrants at least one batch of custard tarts. I've always taken the easy way out and grabbed two Creme Brulee mixes, two prepared shortbread pie tins, two egg yolks and a quart of heavy cream. Next year I'll follow your recipe and go for an authentic one, although in the show, Geoffrey Palmer's custard tarts look like yellow cake cream-filled Hostess muffins.
Thanks for this recipe. It really does take me back to my childhood.
I've followed this a few times now and I always seem to have a bit of a problem with the pastry. When l bring it together after the bread crumb stage it's usually a bit too wet, so I add a little more flour to rectify that.
When I roll it, it always seems to crack at the edges, making it difficult to cover the tin without repairs. I make sure that everything is cool enough when rolling and the pastry has been in the fridge overnight. Any tips on preventing this happening much appreciated!
Wow that looks absolutely delicious
My nana sometimes made egg custard pie. or just egg custard. it's always been my favorite and i like making it.
I wonder if you can make small individual tarts like Lionel Hardcastle craves on As Time Goes By.
Aww thanks so much, that means a lot!
That's fantastic! I love the over hang of the pie dough and then cut it off. Brilliant idea thank you . Subbed !
H
"If I'd been good, I'd be treated to a little tart" hahaha!
Looks delicious 😋, thanks 😊
This looks sooo good!
can you PLEASE put the full recipe into the description box. thanks
Elena Brooke It's in the description box
simply beautiful.
Thanks for the video! I loved your books and your blog. I've made so many of your recipes, every single one was amazing, Thank you soo much!
he's so relaxing to listen to
Thank you for the recipe 👍👍👍
That looks lovley
cloud i add some lemon zest and cloud how long do you blind bake the pastry tart for 20 minutes or cloud i leave out the vainlla may i please do that
It looks so good
It looks really delicious!!!! Greetings from Berlin.
Well done! A perfect tart. I'll definitely vote for you to become the next Jamie Oliver. Thanking you for the tutorial and recipe. Cheers!!
Is it degrees Fahrenheit or Celsius ?
Please help me guys here in South Africa we use Celsius ...
Daft question. Can you reuse the rice once you’ve used it for the baking 🙈
Andy Parsons not a daft question at all, yes I reuse the rice for this purpose over and over again. It can’t be cooked as rice but as baking weights it will last basically forever
Nobody noticed how he handled that hot tin straight out of the oven ????? LOL. Nice vid.
My favorite too.
Please make videos more often, thank you, I am a big fan!
Beautiful
Could you please publish measures for the ingredients would love to try this x
I made this today and worked out so well! Although won't be cutting into it until Wednesday but it looks and smells great. One thing that differed though was the cooking time; I had to cook mine for about 50 mins! Maybe our oven temps are slightly different! Overall though, works well! Thanks :-)
Charlotte Blythe sounds like your oven may run a little cold but glad it bakes well, hope you enjoy it
First video i have seen of you and loved it!!! Great recipe
THE SCRUNCHING OF THE PARCHMENT....galaxy brain
HI if I reduce the number of egg yolks to 6, will it affect the custard? Thanks :)
Aww thats so nice of you to say thanks
How many people does this serve? Would be nice to know... only making it for two
looks delicious! thank you!
Hi,It must be filled with baked beans or rice what is the substitute?
Looks gorgeous!!
Can I change the amount of cream to milk? Will it affect the custard consistency? Thanks :)
Hi that looks so good ,what size tin did you use 🤩
It’s a 9inch tart tin, the full recipe in in the description box below the video
If I use salted butter, can I skip adding salt to the pastry base?
Can u pls give d measurements in cups n spoons. Thnks
Wow, you are awesome with the egg tart .. Beautiful.., felt like .. Give us a bite 😜 .. Keep it up with hard work sir..!!
Guna try this deffo 💯👌🏼
Love this boy!
That looks delicious!
I just found your channel and subscribed. It's looks exciting. Is your season of the Bake Off on UA-cam? If so, would you help me find it? I love that program.
looks perfect
Very very usefull tips!!!
The cream its just heavy cream or what cuz in my country there is no specific thing like cream
definitely going to try this out!
might make one of these when my friend comes over.
Where can I get the recipes......? Need volumes.weights and temps etc?
Click on "Show more"
I hat theis
Brilliant end product. Loved the way you got the crust off at the end. We South Africans call it 'milktart.' Please see John 14:6 Thanks
Ohh my that looks so good!!!
what is the purpose brushing the baked pie crust with egg yolk? is it because to make the pie crust not become wet when we add the filling? because mine always wet after i baked with the filling, and lost it crust
Yes, that is the reason. However it can be tricky, if you brush it while the crust is hot it will cook/scramble the egg. You do need to let it cool off beforehand.
Thanks of this, looks very simple and reasonably quick :) thanks for sharing.
so soooo sooooooooo clean. beautiful~
Link in description is broken, where can I find the full recipe?
Love this recipe, comes out perfect every time. I use a vanilla bean with seeds scraped out instead of extract but the seeds always fall to the bottom leaving almost like a tide mark between the pastry & the custard. Any idea on how to stop that? Also my pastry tends to shrink even though I follow your recipe to the T, any ideas why & how to stop it? Many thanks
I know this sounds odd but scrape the seeds into a separate bowl and mix with a little cornstarch. Make it into a crumbly paste. When you add it to the egg tart though your going to have to beat the mixture senseless to separate the vanilla out BUT the cornstarch will bind with the egg better and help suspend the vanilla more equally throughout. I use this method for Flan and Panna Cota all the time and it works well!
Gorgeous! (though the recipe link is broken)
Is there a list of the ingredients and messurents please?? Would love to try this
Michelle Duncan the full written recipe is below the video
my first video here..you are awesome.Thumbs up to you.m glad i subscribed!! This is sucha fantastic recipe.
The link to the recipe doesn't work :/
Interesting! Learning from my Italian French grandma, the sweet pastry tart base is always made with flour, soft butter, only the egg yolk, powder sugar and pinch of salt. Also. I don't understand the need for the whole rice into the parchment paper blind baking. just place it into the oven for 15-20 uncovered at 180 degrees. then no need for it to go in the fridge. keep at room temp, and then add your filling. Furthermore, the sweet pastry dough is not to be kneaded. it us to be pushed away from you with palm of hands. the technique is to bring the dough together and not to knead.
Always made that way by YOUR Italian/French grandmother perhaps... mine used to use lard and regular sugar. Her father was a baker... everyone's family makes things a little differently. Nothing wrong with that! The rice in the parchment is to keep bubbles from forming in the tart shell and to promote even baking and prevent excessive browning. Very French actually. Refrigerating the baked crust is a great way to harden the shell for the 2nd bake, also slows down the browning because it has to come back up in temperature. Unless your using all purpose flour there is NOTHING wrong with kneading the heck out of it if you want. The gluten won't toughen in cake flour like it will in all purpose.
Geesh! Enjoy the recipe!
AnneGirlCarrots fair enough. the roux family prepare tart bases in pretty much the same way as i described. As you said, there are different ways of making things, but the tried and tested is best.
Great stuff!
glad you're back. :)
Yummy
Please make more videos, love them!!
How much sugar do you use?
Im a huge fan of your baking videos,But It would be great if you included on the begining of your videos a list of ingredients :) Egg custard is one of my favorites,with coconut added to it :)
hi. will you be attending the bake show in manchester in april?
I watched this video earlier today and was well happy it came up on the bake off, haha
Oh noo, you did not taste it at the end! That's the best part of cooking videos!
More more! I'm so going to make this!
I've made a version of this, but haven't done my own crust. it's one of my faves. :)
My dough is still so soft after leaving in the fridge for so long. Can I know why and how to remedy it?
Are you using real butter or one of those fake spreadable ‘can’t believe it’s not butter’ kind of crap?
thankss for sharing it is amazing
It's so perfect!
I did it and it was delicious. I prefer it without the nutmeg on the top.
Denya Gantenbein Instead of nutmeg, I added cinnamon
I did this tart today, unfortunately the egg yolk taste is showing:( in the filling . So sad, maybe because of the amount of egg yolks?? Someone has an answer?
thank you, any chance of a gourmet cinnamon custard tart recipe?
That _is_ gourmet! Classic, just as it should be.
custard tarts are on right now! are you missing tgbbo? x
Will you give me this recipe in American measurements? I don't understand some of the measurements for this custard recipe and some I do. The ones I don't understand are 350ml single cream; 100ml whole milk, for the custard filling.
Linda Bauer
The single cream is 350ml, so that's 1 and a half cups.
The whole milk is 100ml, so that's 1/2 a cup.
Hope this helps.
Yes that does help, thank you for replying, custards are so delicious!
Pls answer if we can swap the cream to milk???