(No subject)

[Guest guest]

I tried out this custard tart recipe a couple of weeks ago. It's quite

good, but took a lot longer for the filling to cook (but that could have

something to do with the fact that the oven flame went out in the middle of

it and I didn't notice!) The addition of the bay leaf (I used a fresh one)

was interesting, but possibly a bit too strong a flavour for some people.

Jo.

 

 

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Custard Tart

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<RcpE name= " Custard Tart " author= " Stephanie Alexander " >

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<![CDATA[

* Exported from MasterCook *

 

Custard Tart

 

Recipe By :Stephanie Alexander

Serving Size : 0 Preparation Time :0:00

Categories : Baking Dairy

Desserts Eggs

Pastry Pies & Tarts

Tried

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 egg white -- lightly beaten

a little nutmeg or allspice -- optional

Pastry:

125 g butter

250 g flour -- sifted with a pinch

40 ml water

1 sm egg -- lightly beaten

Filling:

4 eggs

2 egg yolks

300 ml cream

300 ml milk

120 g sugar

3 bay leaves -- fresh if possible

 

To make the pastry: Cut the butter into flour and salt, mix in the water

and egg, push into a dough and knead very slightly. Chill for 30 minutes.

Preheat the oven to 220ºC.

 

To make the filling: Beat the eggs and yolks together and set aside.

Bring the cream, milk, sugar and bay leaves to the boil and then leave to

infuse for about 15 minutes. Pour onto the beaten egg mixture and then

strain.

 

Roll out the pastry and line a 24 cm cake ring. Blind bake for 20

minutes. Brush with the egg white and return to the oven for 5 minutes to

set the egg white. Pour in the filling while the pastry shell is still

warm.

 

Lower the oven temperature to 175ºC. Grate on nutmeg or allspice if you

like, return the tart to the oven and bake for a further 15 minutes or

until set.

 

Source:

" A Shared Table, p.28 "

Copyright:

" 1999 "

T(Cooking Time):

" 0:35 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 3664 Calories (kcal); 222g Total Fat; (54% calories from fat);

81g Protein; 339g Carbohydrate; 1941mg Cholesterol; 1650mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 40

1/2 Fat; 8 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<CatS>

<CatT>

Baking

</CatT>

<CatT>

Dairy

</CatT>

<CatT>

Desserts

</CatT>

<CatT>

Eggs

</CatT>

<CatT>

Pastry

</CatT>

<CatT>

Pies & amp; Tarts

</CatT>

<CatT>

Tried

</CatT>

</CatS>

<IngR name= " egg white " qty= " 1 " >

<IPrp>

lightly beaten

</IPrp>

</IngR>

<IngR name= " nutmeg or allspice " unit= " a little " >

<IPrp>

optional

</IPrp>

</IngR>

<IngR name= " Pastry: " code= " S " ></IngR>

<IngR name= " butter " unit= " g " qty= " 125 " ></IngR>

<IngR name= " flour " unit= " g " qty= " 250 " >

<IPrp>

sifted with a pinch of salt

</IPrp>

</IngR>

<IngR name= " water " unit= " ml " qty= " 40 " ></IngR>

<IngR name= " egg " unit= " sm " qty= " 1 " >

<IPrp>

lightly beaten

</IPrp>

</IngR>

<IngR name= " Filling: " code= " S " ></IngR>

<IngR name= " eggs " qty= " 4 " ></IngR>

<IngR name= " egg yolks " qty= " 2 " ></IngR>

<IngR name= " cream " unit= " ml " qty= " 300 " ></IngR>

<IngR name= " milk " unit= " ml " qty= " 300 " ></IngR>

<IngR name= " sugar " unit= " g " qty= " 120 " ></IngR>

<IngR name= " bay leaves " qty= " 3 " >

<IPrp>

fresh if possible

</IPrp>

</IngR>

<DirS>

<DirT>

To make the pastry: Cut the butter into flour and salt, mix in the water and

egg, push into a dough and knead very slightly. Chill for 30 minutes.

Preheat the oven to 220ºC.

</DirT>

<DirT>

To make the filling: Beat the eggs and yolks together and set aside. Bring

the cream, milk, sugar and bay leaves to the boil and then leave to infuse

for about 15 minutes. Pour onto the beaten egg mixture and then strain.

</DirT>

<DirT>

Roll out the pastry and line a 24 cm cake ring. Blind bake for 20 minutes.

Brush with the egg white and return to the oven for 5 minutes to set the egg

white. Pour in the filling while the pastry shell is still warm.

</DirT>

<DirT>

Lower the oven temperature to 175ºC. Grate on nutmeg or allspice if you

like, return the tart to the oven and bake for a further 15 minutes or until

set.

</DirT>

</DirS>

<Srce>

A Shared Table, p.28

</Srce>

<CpyR>

1999

</CpyR>

<AltT label= " Cooking Time " elapsed= " 0:35 " />

</RcpE></mx2>

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