Egg Custard Tart - The Boy Who Bakes
Вставка
- Опубліковано 26 лип 2024
- Pastry
225g plain flour
150g unsalted butter
50g caster sugar
pinch of salt
1 large egg
Custard Filling
350ml single cream
100ml whole milk
2 tsp vanilla extract or 1 vanilla bean
8 large egg yolks
100g caster sugar
1 nutmeg
Lightly grease an 9-inch tart tin (preferably with a loose bottom) and set aside.
For the pastry, place the flour and butter into a large bowl and using your fingertips gently rub the butter into the flour, until it resembles breadcrumbs. Add the sugar and the salt and stir to combine. Make a well in the middle of the bowl and add in the egg. Using a fork start to combine the egg and the butter mixture. Once the dough has started to come together use your hands to gently knead the dough into a uniform, smooth mix. Wrap the pastry in clingfilm and refrigerate for about an hour or until firmed up, enough so that it is rollable.
Dust the worksurface with a little flour and roll out the pastry until it is about a couple of inches wider than the tart tin. Roll the pastry onto the rolling pin and gently drape it into the tin. Gently lift and press the pastry into the base of the tin, leaving the excess overhanging the tart. Place onto a parchment lined baking tray and refrigerate for about 30 minutes or until the pastry has firmed up again, this will help the pastry keep its shape whilst baking. Whilst the pastry is in the fridge preheat the oven to 180C.
Remove the tart from the fridge and line it with a piece of parchment paper, filling it with either baking beans or rice and bake in the preheated oven for about 20 minutes. Remove the tart from the oven and carefully remove the parchment and the baking beans. Place the tart back in the oven for about 5 minutes to brown the base a little. Once the tart has baked we are going to take an extra step to prevent our liquid filling making the base soggy. Take an extra egg yolk and using a pastry brush coat the entire inside of the tart. Place this back in the oven for 5 minutes to dry out. This egg creates a nice seal so that the liquid in the filling cant make the pastry soggy.
Turn the oven down to 130C and make the custard. Place the cream and milk into a medium saucepan and set over medium heat. Add the vanilla extract or if you are using it the vanilla pod (scrape out the seeds and add to the liquid along with the pod itself) and bring the cream to a simmer. Place the egg yolks and the sugar into a bowl and whisk together. Pour the hot cream over the yolks, whisking constantly (remove the vanilla pod at this stage if using). Leaving the tart in the oven pour in the custard, the reason for this is that it fills the tart completely and its very easy to spill if you have to carry it to the oven. Carefully grate the nutmeg over the entire tart and then bake for around 30-40 minutes or until set around the outside but still with a little wiggle in the middle. Allow the tart to cool fully before trimming off the excess pastry and removing form the tin.
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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!
This custard tart is AMAZING!!!! It is so good. It taste better the colder it becomes. Thank you for sharing 😋
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 :)
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!!!!
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! :-) :-)
This looks sooo good!
That's fantastic! I love the over hang of the pie dough and then cut it off. Brilliant idea thank you . Subbed !
H
Thank you, well presented and looks easy to make, will be baking this weekend and trying your lovely recipe.
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 :)
"If I'd been good, I'd be treated to a little tart" hahaha!
It looks so good
Looks gorgeous!!
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!
@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.
PIP PIP CHEERIO!!!!!
Finally actual British person making custard. Saving this recipe.
It's so perfect!
Thanks of this, looks very simple and reasonably quick :) thanks for sharing.
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.
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!
simply beautiful.
Ohh my that looks so good!!!
so soooo sooooooooo clean. beautiful~
Wow that looks absolutely delicious
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.
I love your videos!! :D thank you for the inspiration!
That looks delicious!
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.
Thank you for the recipe 👍👍👍
Looks delicious 😋, thanks 😊
More more! I'm so going to make this!
It looks really delicious!!!! Greetings from Berlin.
First video i have seen of you and loved it!!! Great recipe
That looks lovley
Please make more videos, love them!!
I really want that!!! Thank you!!
definitely going to try this out!
Great stuff!
Aww thanks so much, that means a lot!
looks perfect
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!
Beautiful
looks delicious! thank you!
glad you're back. :)
Wow, never know the egg yolk will create a seal from getting the crust soggy. Brilliant!
*That looks nice!* 😃
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!!
Please make videos more often, thank you, I am a big fan!
looks yummy!
Great step "painting" the crust with egg yolk to make it impervious !
he's so relaxing to listen to
Nobody noticed how he handled that hot tin straight out of the oven ????? LOL. Nice vid.
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
My nana sometimes made egg custard pie. or just egg custard. it's always been my favorite and i like making it.
yay you're back! :D
Great recipe and cool tips, i love it! Subscribed =)
Very very usefull tips!!!
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 also noticed some bakers of custard use the whole eggs not only the yolks, yet your custard pie looks very delicious..
Brilliant thanks!
Aww thats so nice of you to say thanks
thankss for sharing it is amazing
THE SCRUNCHING OF THE PARCHMENT....galaxy brain
i really like it
i feel like a certain bald monk who can control air would like this
I watched this video earlier today and was well happy it came up on the bake off, haha
Yay, happy to be back :)
Very beautiful ♥
my first video here..you are awesome.Thumbs up to you.m glad i subscribed!! This is sucha fantastic recipe.
might make one of these when my friend comes over.
Love his accent ❤
I wonder if you can make small individual tarts like Lionel Hardcastle craves on As Time Goes By.
Nice and simple (:
I've made a version of this, but haven't done my own crust. it's one of my faves. :)
My favorite too.
Winner!
Oh,yum!
Oh noo, you did not taste it at the end! That's the best part of cooking videos!
Ill make them as often as I can, have another ready for next week :)
Can I use double cream?
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
Just in time for the bake off tonight :-)
Yummy
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
Gorgeous! (though the recipe link is broken)
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 :)
thx really cool
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.
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.
yum!!!
Seems easy
Take a bite!!!! Lol
Me too :)
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!
Can I change the amount of cream to milk? Will it affect the custard consistency? Thanks :)
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
I did it and it was delicious. I prefer it without the nutmeg on the top.
Denya Gantenbein Instead of nutmeg, I added cinnamon
The cream its just heavy cream or what cuz in my country there is no specific thing like cream
I made this yesterday, following your recipe exactly. My pastry still shrunk in the oven during blind baking, despite following all your steps. I'm guessing you probably make a little more than your recipe suggests, hence why you have that much excess pastry to overlap, thereby preventing shrinkage. Although I'm surprised your overlapping pastry doesn't burn being in the oven for so long. I guess I just have a shitty oven. I suppose trimming the excess pastry after baking would remove any burnt pastry rim. I found the filling to be not as solidified as I'd like, so next time I think I'll as a little cornflour to my custard. Lastly, I found it far too sweet, so I'll reduce the amount of sugar down to 75g next time. Thanks for sharing this, and at least I didn't have a tart with a soggy bottom - hahaha! Sorry, couldn't help myself :D
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