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.
Although, a custard tart baked for the Queen’s 80th birthday banquet in 2006, was actually made with flaky pastry. Can you believe it?
Truth is, the Queen then demanded the chef's head to be served next to the custard tart.
Adding lemon zest to the pastry, is a little trick to make the whole experience unique, overpowering the flavour of the custard. If you instead like it spicy, add Nutmeg to the pastry too.
Medieval tarts used no nutmeg whatsoever, but a full tablespoon of honey.
Skill Level:  |
Time: 4 Hours |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
For the Pastry:
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.
11 - Line the tart with baking paper and baking beans ( or rice ), and bake for about 20-25 minutes until golden brown. Remove the beans and baking paper, patch up any holes with excess pastry and bake for another 10 minutes. Brush with the beaten Whole Egg and bake for another 2 minutes. Set aside to cool completely and turn down the oven to 120C / 250F, leaving the tray in.
For the Custard:
12 - Put the Cream and Milk in a heavy-based pan and bring slowly to a simmer.
13 - Meanwhile, in a heatproof bowl, whisk together Eggs, Yolks and Sugar.
14 - Pour the hot Cream Mixture into the bowl, whisking continuously, then add more Sugar to taste. Strain into a jug.
15 - Put the Tart on the hot tray ( inside the oven ) and carefully pour the Custard into it.
16 - Grate the Nutmeg over the top and bake for about 35-45 minutes, or until the custard starts forming small bubbles in te middle.
17 - Cool completely before trimming the edges and cutting.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
