metagift.blogg.se - Mini custard tart recipe

Remove from the oven and set aside to cool.Strain through a sieve into the pastry case, sprinkle over the nutmeg and very carefully place into the oven. Place the cream and vanilla pod and seeds into a small pan and gently heat until luke warm.

Reduce the oven temperature to gas 1, 140☌, fan 120☌. Place 2 eggs and 2 yolks into a bowl and mix well with the 50g sugar. Brush with some of the egg white and return to the oven for 5 mins to seal. Cook the tart case in the oven for 15 mins, then remove from the oven and allow to cool for 5 mins before removing the baking beans.

Prick the base with a fork and line with baking paper, then fill with baking beans.

Preheat the oven to gas 4, 180☌, fan 160☌. Roll out and use to line the base and sides of 20cm fluted flan tin and trim the edges, then chill for 30 mins.

Place onto a work surface lightly dusted with flour and gently knead until smooth.

Stir in 1 tbsp water and use a palette knife, mix well until the mixture comes together and forms a ball. Use your fingers to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Put the flour into a large bowl with 25g sugar and the butter, then mix well.

Delicious served cold or warm with some fresh summer berries on the side.

Allow to cool a bit before serving or otherwise you’ll burn your mouth.

Return to the oven for a further 15 mins baking at 200 degrees Celcius.

You can fill them close to the top as some of the liquid volume will turn to steam in the oven so they shouldn’t bubble over.

Spoon the custard into the pastry cases.

Once it has cooled you can reuse the filling for another blind baking recipe so put it in a dry sealed jar.

Remove from the oven & carefully lift out the paper & filling of rice or beans.

At this stage the tart bases should be cooked enough.

Pour the cooked custard into the large bowl to cool a little.

The last thing you want is to cut the tart and to have the mixture slide out. This is what you want as you need it to be fairly thick for the tarts.

Keep on whisking until the egg custard starts to thicken.Once the milk is hot start whisking with the bell whisk and pour in the egg yolk mixture.Don’t throw out the egg whites, you can use them later for meringues, macarons or macaroons. In the small bowl combine the egg yolks, sugar and cornflour.Pour the milk into the saucepan along with the vanilla extract and heat slowly until scalding but not boiling.Cover the pastry with greaseproof paper and fill with beans or rice.Then using the fork pierce the base of the pastry.Grease your tins by spraying with the low calorie spray oil first.I get 6 muffin sized tarts from this recipe. Using the knife cut the pastry to pieces slightly larger than the mini-tin you will be using.Roll out the pastry on a clean, flat surface (using flour to dust the surface and the rolling pin) to 5mm thick.Preheat your (fan) oven to 200 degrees Celcius.Flour for dusting when rolling the pastry.Low calorie spray oil for greasing the tins.Loose bottomed tart tins or muffin tins.I try to bring something nice with me most days and share around. None of us are paid, and I feel it’s important to make people feel valued for what they do. That’s because I try to treat our volunteers as much as possible over the Summer Project. You may find over the next fortnight or so there will be far more sweet recipes than normal. The chances of your custard curdling or going lumpy is much reduced which then saves you money and time! Milk is cheaper, and if you use cornflour to thicken and stabilise the eggs then it also bakes well. Just to explain, I’m brutal at making a classic cream custard with no stabiliser. It stemmed from Mam telling me that she loved cold custard, and then I had pastry left over from making the Sausage Rolls the other day, so the custard tart evolved by using the custard from my Trifle Cake recipe. This isn’t a unique recipe, it’s not exactly a Portugese Custard Tart. Combine that with running the project, the house, the blog, taking care of 2 small boys, not forgetting R, who is very nearly 13 (and is making me feel old) and I’m a bit all over the place. This week I’m curating the twitter account, not from a food point of view but to chat about volunteerism, community and most importantly give people a flavour of what a Summer Project is like. I’m writing this blogpost on the fly so to speak. Pour into the prepared, par-baked tart shells (16-17) and bake for 50 minutes or until the custard has set (18). Simple, quick mini custard tarts ideal for lunchboxes, afternoon tea or just a plain treat. In a slow stream, while constantly whisking, add the heavy cream into the egg mixture (15).