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Ref: 488
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   235 g  plain flour
   160 g  butter unsalted cold for grating
   60 g  icing sugar
   1 lemon zest only
   1 egg
   1 egg yolk only
   1 pinch  Salt
   6 egg yolks only
   500 ml  double cream
   75 g  caster sugar
   sprinkle  nutmeg


  Step 1
Pre-heat oven to 170'c (pastry) down to 130'c for the pie.
  Step 2
In a bowl add flour & zest, then grate butter in a 1/4 at a time mixing in as you go, when all the butter is in use you finger tips to rub together into a breadcrumb consistency.
  Step 3
In another bowl beat the egg & egg yolk together, add the sugar & salt to the flour crumb mix then add the egg & form into a pastry dough, wrap in cling film & let it rest in the fridge for at least 1 hour.
  Step 4
On a floured worktop roll out pastry to 2mm thick (£1 coin), for a 6 portion quantity use an 18 cm round loose bottom tart/flan tin greased with butter, line the tin with the pastry, cut off excess from around the edge.
  Step 5
Place a piece of very well scrunched up piece of greaseproof paper in & up the sides then fill with dry rice into the tin & push the rice up around the sides to the top to hold while blind baking, place in the oven for 10 mins, then allow to cool.
  Step 6
Make the filling, place cream in a saucepan & bring to the boil then remove from the heat, In a bowl add the yolk & sugar, whisk together, then pour the hot cream a bit at a time whisking all the time, when half the cream is in pour the rest of the cream in & whisk.
  Step 7
Tip out rice from the pastry case & pour in filling, either grate fresh (best) nutmeg over the top or sprinkle from a jar.
  Step 8
Bake in the oven at 130'c for 35 mins or until there is a light wobble when shaken.

Suggestion & Tips

Best eaten fresh & slightly warm with cream. You can make in small individual tart tins if you wish.
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