CUSTARD TART RECIPE - BBC FOOD
An English classic, the custard tart is perfect for a little smackerel of something at elevenses.
Provided by Alan Bennett
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 190C/375/Gas 5.
- Bake the pastry case for 15 minutes until firm and browned slightly.
- Remove the case and turn the oven down to 160C/325F/Gas 3.
- In a medium saucepan, bring the milk and cream nearly to the boil.
- Beat the eggs, yolks and sugar together in a bowl.
- Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top.
- Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving.
EGG CUSTARD TARTS RECIPE - BBC FOOD
The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard topped with nutmeg. Go on have another! Equipment and preparation: You will need a 12-hole muffin tray and a 11cm/4½in fluted cutter.
Provided by Paul Hollywood
Prep Time 1 hours
Cook Time 1 hours
Yield Makes 12 tarts
Number Of Ingredients 9
Steps:
- To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
- Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.
- Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Roll out the sweet pastry on a lightly floured work surface.
- Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.
- For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy.
- Pour the milk onto the egg yolk mixture and stir well, creating little bubbles.
- Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.
- Sprinkle a small pinch of ground nutmeg into the middle of each tart.
- Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.
- Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.
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