Not all custard tart’s were created equal 🍮
Tart case
(buy sweet pastry if you don’t want to make)
400g flour
100g sugar
250g butter (diced and cold)
1 egg
Deep tin with removable sides is best
Method
Rub the flour and butter together to form a breadcrumb consistency then add the sugar and mix in the egg slowly
Mix till it forms a smooth dough and then cling film and place in the fridge to rest for a couple of hours
Roll out the dough to cover your tin and then blind bake for about 15/20 minutes @180.C untill the dough becomes hard
Allow to cool whilst making the filling
Filling
16 egg yolks
180g of caster sugar
1 litre of double cream
Nutmeg
Five spice
2 cardamon pods
Method
Gently bring the cream to a boil with the cardamon pods and then pour over the egg yolks and sugar and whisk together
Strain the mix into the cooked pastry case and generously sprinkle with five spice and nutmeg
Gently place into the oven and bake at 140.C for about 50 minutes checking till the custard sets
Allow to cool and eat at room temp
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