ENGLISH CUSTARD TART RECIPE RECIPES
A VERY PROPER ENGLISH CUSTARD RECIPE - FOOD.COM
A thick, rich, sweet mixture, custard can be served many ways. As a hot sauce poured over pud, a layer in Trifles, or, as it sets when cool, a tart filling.
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Bring milk and cream to a simmer slowly on low heat.
- Whisk the sugar and cornstarch together, add the egg yolks, combine well.
- Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
- Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.
Nutrition Facts : Calories 343.6, FatContent 20.7, SaturatedFatContent 11.2, CholesterolContent 318.3, SodiumContent 116, CarbohydrateContent 28, FiberContent 0.1, SugarContent 11.7, ProteinContent 10.8
CUSTARD TART RECIPE | BRITISH RECIPES | UNCUT RECIPES
TRADITIONAL BRITISH RECIPE: Any recipe calling for puff or flaky pastry should be banned off the internet, and the writer/cook should be let off this planet. Plain and simple. The Classic British Custard Tart needs a hortcrust, that's the only thing good enough for a custard tart.
Provided by Uncut Recipes
Total Time 4 hours
Prep Time 1 hours
Cook Time 3 hours
Yield 6 servings
Number Of Ingredients 13
Steps:
- 01 - Rub together the Flour and Butter until you obtain coarse breadcrumbs. 02 - Mix in Sugar, a pinch of Salt and a some grated Nutmeg 03 - Add the beaten Yolks, a little at a time, until the Pastry begins to come together. 04 - Mold a large Dough ball, Place it into a bowl, wrap and refrigerate for two hours, or overnight. 05 - Remove the Pastry Dough from the fridge and leave it softening for 15 minutes at roo temperature. 06 - In the meanwhile, grease a 23cm / 9in tart tin. 07 - Roll out the Pastry Dough on a lightly floured surface as thinly as possible, and place it into the tart tin mold, leaving the edges overhanging. 08 - Prick the base of the Pastry with a fork. 09 - Put in the freezer for 45 minutes, or the fridge for 1.5 hours. 10 - Heat the oven and a baking tray to 180C / 356F.
Nutrition Facts : ServingSize 1 portion, Calories 500 cal, FatContent 50 g
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