It takes a Tart….
Everyone has their own childhood memory of a custard tart.
The following recipe, bears no resemblance to my memory of a custard tart. I remember a pale & insipid rubbery custard, encased in a playdoughesque pastry, sprinkled coarsely with nutmeg, and my best friend LOVED them! Lunch after lunch, after morning tea and more lunch, I watched him devour endless custard tarts while my vice, on the other hand, was the SNOT BLOCK!!
Having grown up (and I have, quite a bit), I have become somewhat of a custard tart afficionado. Mmmmm… give me a Portuguese one, a French one, a Chinese one or just my own – any custard tart worth it’s crust is a good one!!
My recipe is a mixed marriage of Portugal & China. Sort of… I have made the custard very light like a Daan Tart but love the idea of caramelising the top like a Pastel de Nata. It’s really easy, give it a go.Pastry 250g plain flour 1 teas baking powder 100g sugar 125g butter 1 egg
Add to TM bowl in order and mix on SP 6 until it just comes together as a crumb. Rest pastry for 30 mins before pressing into individual tart tins.
Custard3 eggs 100ml water 100ml milk 80g sugar
Mill the sugar for 10 seconds, SP 10. Add remaining ingredients and mix on SP 4, 10 seconds. Let settle for a minute and then pour through a sieve into the tart cases. The sieve collects any egg chalazae and all of the froth.
Carefully transfer to a moderately hot oven and bake for 30 minutes.
If you would like to caramelise the tops, sprinkle with rapadura or raw sugar and hit with a brulee gun or grill.