solicn.blogg.se - Custard tart

#Custard tart full#
#Custard tart free#

If you'd like me to post a recipe for a giant version please comment below to let me know! Can you use shop bought pastry? Can this recipe be made into one giant tart?Īlthough I have not tried this (yet!) in theory yes I don't see why it wouldn't work. Or you can freeze them and defrost before using again. If you don't want to use them the same day, then you can store them in the fridge in an airtight container for a couple of days. Or you can make a pavlova, macarons, omelettes or a quiche with the leftover egg whites. You might like to try my Blackberry Meringue Roulade or my Nutella Meringue Roulade recipes as they both require 5 egg whites. You will have leftover egg whites from this recipe, but don't discard them. What can you do with any leftover egg whites? This recipe is not suitable for making without eggs.

#Custard tart free#

For a dairy free version, use a dairy free baking spread and dairy free milk for the pastry and a dairy free milk for the filling. You may also like to add 1 tsp xantham gum for better texture. Yes! For a gluten free version, replace the plain flour with a gluten free plain flour blend. Can this recipe be made gluten or dairy free? If you want to freeze them, wrap them well and freeze for up to 3 months. Although they can be frozen, they are best enjoyed fresh. The egg custard tarts should be stored in the fridge and they will keep for 2 days. How should the egg custard tarts be stored and can they be frozen? You can enjoy them warm, or put in the fridge to chill. Place the tin onto the shelf, then pour the custard in and add a sprinkle of nutmeg to each one.īake the tarts, and then let them cool for at least 30 minutes before removing from the tin. Then pour the mixture into a jug through a sieve. Pour the warm milk into the eggs, whisking as your pour. In a bowl whisk the egg yolks and caster sugar together until smooth. Then put the rounds of dough into each hole and neaten the sides gently with your fingers.įor the custard, warm the milk and vanilla in a pan. Grease a cupcake tin with a little butter and put strips of greaseproof paper in them (this will help you to lift the tarts out after baking them). On a lightly floured surface, roll out the dough and cut out 4" rounds. Wrap it in clingfilm and chill it in the fridge for 30 minutes. Then add milk and bring the mixture together into a dough. In a mixing bowl use your fingers to rub together butter, plain flour and caster sugar until it looks like breadcrumbs.

#Custard tart full#

Again this will ensure accuracy and provide the best results.įor the full recipe with measurements, head to the recipe card at the end of this post.

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with.

Digital scales are very low cost and can be purchased for around £12 ($16.50). It is the most accurate way to measure ingredients and will ensure the best results.

Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*.

You could sprinkle the custard tarts with cinnamon instead of nutmeg if you prefer.

Whole milk is best for the custard, you can use semi-skimmed though, or a mixture of the two.

If using extract, use a good quality one for the best flavour, and avoid using a vanilla essence.

For the custard, you can use either vanilla extract or the seeds from one vanilla pod.

Make sure your eggs are at room temperature before you make the custard.

It should be used cold straight from the fridge.

You can use either a baking spread or block butter for the shortcrust pastry.

You don't even have to blind bake the pastry first, once the custard is mixed up you pour it in and bake everything together. The pastry is so simple to make - but of course you can use a shop bought pastry if you prefer. Egg Custard Tarts are one of my absolute favourite things, and if you love them too, you are going to love this homemade version! I know you can get them quite cheaply in the shops, but there's just something about making them yourself that makes them all the more satisfying! These egg custard tarts are the classic English kind which are made with a sweet shortcrust pastry.