27 May 2015

Recipe - Egg Custard Tarts

It's been so long since I've done any baking - I've been making efforts to eat a little healthier and find that having a fresh batch of brownies around or a massive cake that needs eating in the kitchen really doesn't help. What can I say, will power is not a strong point of mine! 

Recipe - custard tart

But little miss loves to bake and I do like to oblige where possible. I left her to take care of the pastry as she's really good at that rubbing-the-butter-and-flour-together bit that I hate, while I concocted the filling for our egg custard tarts! Here's how we made them: 

how to make pastry

Ingredients

Pastry:
225g Plain Flour
50g Icing Sugar
Pinch of Salt
125g Butter
1 Large Egg

Filling:
250ml Whole Milk
250ml Double Cream
2 Large Eggs
2 Large Egg Yolks
75g Caster Sugar
1 tsp Vanilla Essence
Freshly Ground Nutmeg

making tarts

Like I said, I left little miss in charge of the pastry. Just pop your dry ingredients in a bowl with the butter and rub together until it looks like breadcrumbs. Or, if you are fancy, pop them all in your food processor and blitz, you don't even have to get your hands messy! Add the egg in and mix until it all sticks together and you can make it into a ball that can be wrapped in cling film and left in the fridge while you do the next bit! 

eggs recipe

To make the filling, whisk up the eggs, egg yolks, sugar and vanilla essence until creamy. Heat up the milk and cream in a pan and bring to the boil. Pour the hot milky stuff over the eggs and stir well. Pour the whole lot through a fine mesh sieve just to get rid of all the gooey egg bits, and set aside while we turn our attention back to the pastry. 

simple home baking classics

Roll out to around 2mm thick and cut into rounds to line a muffin tin. Ours didn't quite line up right (we were baking at my dads with limited access to cutters etc!) but they were close enough! Fill these with baking beads (or, in our case, dried chickpeas) over baking parchment and blind bake for 10 minutes. Remove the beads and bake for a further five, until the the bases are dry and the pastry golden. 

making tarts

Once your part-baked cases are ready, fill with the custard and sprinkle with a little grated nutmeg (ours was ground nutmeg, but close enough - I feel like I've said that a lot throughout this post!) and pop them back in the oven. 15-20 minutes should do it, until the custard is firm with a bit of a wobble. 

custard tarts

These are supposedly best served chilled but I'm impatient and ate mine still warm out of the oven!

custard tarts easy

I stole the recipe from the British Lion Eggs website, where they more egg based recipes than you can shake a stick at! I don't eat a lot of eggs, for me they are mainly a baking ingredient so the dessert section is right up my street but my egg-munching brother has been eyeing up the scrambled egg recipes to add a little variety to his favourite breakfast meal! 

* I was compensated for this post, and not just by getting to eat delicious tarts! 

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