![]() ![]() Bake for 40-45 minutes until just set, with a slight wobble in the centre. Place the tart tin onto the baking tray, then add the remaining custard, filling the tart right to the top. When the custard is smooth, skim off any foam from the top, then pour half the mixture into the tart tin. Slowly pour in the warm milk mixture, whisking all the time.Ħ. Beat together the egg yolks and sugar in a large measuring jug. For the filling, heat the milk, cream and vanilla together in a small saucepan over a low heat until steaming. Turn the oven temperature down to 150☌, gas mark 2.ĥ. 22cm/9in shortcrust pastry case 300ml/10 fl oz full-fat milk 200ml/7 fl oz double cream 2 large free-range eggs 2 free-range egg yolks 80g/3oz caster sugar. Remove the tart case from the oven and trim off the overhanging edges with a sharp serrated knife. Cut a piece of parchment paper to fit the inside of the bottom of the pan, place it in the pan, and brush the top of the paper with. Use a pastry brush or paper towel to coat the inside of a 8 or 9-inch cake pan with the melted butter. Bake for another 10 minutes until the pastry base is crisp.Ĥ. Melt 2 tablespoons of butter in a small bowl in the microwave or in a small pan on the stove top. Bake for 15 minutes, then take out of the oven and remove the paper and beans. Prick the base with a fork, line with a scrunched piece of baking parchment and fill with baking beans, rice or pulses. Press the pastry into the tin, leaving any excess draped over the sides.ģ. The whole egg is going into the pastry mixture and adds that extra richness we want, as well as helping bind the pastry. A total of 4 eggs is required for the entirety on of this recipe, however that only consists of 1. Lightly dust your worktop with flour and roll out the chilled pastry into a circle about 5cm wider than the tart tin. Again, this is a shortcrust pastry so no raising agents are required good old fashioned plain flour is perfect. Preheat the oven to 200☌, gas mark 6, and place a 23cm tart tin on a baking tray. Squeeze the pastry into a ball, knead it briefly in the bowl, then wrap and place in the fridge for 20 minutes.Ģ. Use a round-bladed knife to stir in the egg yolk and milk until the mixture clumps together. Add the butter and rub in using your fingertips until the mixture resembles fine breadcrumbs. For the pastry, put the flour, icing sugar and nutmeg in a large bowl and mix together until well combined. Marcus Wareing's classic Custard tart is a great starting point, but once you've got that down, there are loads of great variations – try Nathan Outlaw's Espresso custard tart with sugared pistachios, or Robin Gill's Milk and apple tart if you like a real challenge! Serve with a nice scoop of ice cream or a splash of cream and you're guaranteed to delight your dinner guests.1. Making a great custard tart takes a bit of practice, but we have lots of fantastic recipes to help you on your way. Making good pastry is an art in itself – it should be short, thin and crisp – and the custard filling needs just the right amount of time in the oven too – too long and it'll crack, not long enough and it won't set at all. We're so used to being able to buy custard tarts in supermarkets that we often undervalue them these days, but a really good custard tart is a thing of real beauty and technical skill. ![]() There's nothing quite like a custard tart for sheer comfort and decadence – that combination of crisp, buttery pastry and silky set custard is something very special indeed. ![]()
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