An Egg Custard Tart, Made to the following recipe:
Pastry
270g plain flour
100g chilled margarine
3 - 5 tblsp cold water
Filling
700ml whole milk
7 large eggs
120ml whole milk
120g granulated sugar
Grated nutmeg
Method
To make the pastry, measure the flour into a bowl and rub the margarine in with your fingertips until the mixture resembles breadcrumbs. Add the water a little at a time mixing to form a soft dough (you might not need all the water, only use as much as is necessary to bring the dough together.
Roll out the dough on a lightly floured work surface to the thickness of a £1 coin. Use the rolling pin to lift the pastry into a deep, 25cm/10”, loose bottomed flan tin.
Carefully press into the base. Put into the fridge to chill for 30 minutes.
Preheat the oven to GM7/210C.
Line the pastry case with baking paper and fill with baking beans. Blind bake for about 15 minutes, then remove the beans and paper and bake for a further 5 minutes to dry out the base. Set aside to cool.
Turn the oven down to GM4/180C
Place the eggs in a mixing bowl and whisk until smooth. Put the milk and sugar into a medium saucepan and set over a moderate heat and bring to the boil. Pour the hot milk and sugar over the eggs and whisk to combine. Sieve the egg, sugar and milk mixture, then pour into a jug. Pour half of the mixture into the pastry case, then cover with grated nutmeg. Next, carefully pull out the oven shelf part way, place the tart on it.
Now pour enough of the remaining custard into the side of the tart until the case is almost full, put more grated nutmeg over the uncovered part of the custard tart.
Gently push the shelf back into the oven, close the door and bake for 20 to 30 minutes or until set completely around the outside but still with a slight wiggle in the middle. Allow the tart to cool completely before removing from the tin.
Description:
Made to the following recipe:
Pastry
270g plain flour
100g chilled margarine
3 - 5 tblsp cold water
Filling
700ml whole milk
7 large eggs
120ml whole milk
120g granulated sugar
Grated nutmeg
Method
To make the pastry, measure the flour into a bowl and rub the margarine in with your fingertips until the mixture resembles breadcrumbs. Add the water a little at a time mixing to form a soft dough (you might not need all the water, only use as much as is necessary to bring the dough together.
Roll out the dough on a lightly floured work surface to the thickness of a £1 coin. Use the rolling pin to lift the pastry into a deep, 25cm/10”, loose bottomed flan tin.
Carefully press into the base. Put into the fridge to chill for 30 minutes.
Preheat the oven to GM7/210C.
Line the pastry case with baking paper and fill with baking beans. Blind bake for about 15 minutes, then remove the beans and paper and bake for a further 5 minutes to dry out the base. Set aside to cool.
Turn the oven down to GM4/180C
Place the eggs in a mixing bowl and whisk until smooth. Put the milk and sugar into a medium saucepan and set over a moderate heat and bring to the boil. Pour the hot milk and sugar over the eggs and whisk to combine. Sieve the egg, sugar and milk mixture, then pour into a jug. Pour half of the mixture into the pastry case, then cover with grated nutmeg. Next, carefully pull out the oven shelf part way, place the tart on it.
Now pour enough of the remaining custard into the side of the tart until the case is almost full, put more grated nutmeg over the uncovered part of the custard tart.
Gently push the shelf back into the oven, close the door and bake for 20 to 30 minutes or until set completely around the outside but still with a slight wiggle in the middle. Allow the tart to cool completely before removing from the tin.
Prizes: 1st - £3, 2nd - £2 and 3rd - £1