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It takes a Tart….

February 20, 2012

My custard tarts

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.

Custard

3 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.

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