Thursday, 26 December 2013

Spiced Custard Tart

A note from Joelle... 
Happy Boxing Day! Good luck if you are braving the shopping madness! If, like me you are chilling at home re-watching Christmas TV (and eating leftovers!) and possibly baking, then this is for you! The festive scent of nutmeg is amazing and this recipe is so delicious! 

Shortcrust pastry:
225g Unsalted Butter (room temperature)
Plain white flour
100g Caster Sugar
1 Large egg
Crumb together the butter and flour together with your hands until it forms small, golden crumbs.
Mix in the egg and sugar (and a little milk if needed) to form the dough.
Knead it a bit until it takes shape that wrap in clingfilm and put in the fringe until rolling out time.
Roll out and place into a greased pie dish. Prick the base with a fork or add baking beans to prevent it rising up in the oven.
Bake at
200 degrees until golden brown, then set aside.

Custard Filling:

2 Large Eggs and 2 more egg yolks
Caster Sugar
Pinch of Nutmeg
Warm Single Cream
Pinch of cornflour
Warm the cream in a pan until it simmers gently. Then take it off the fire and set aside for a moment.
Whisk all the ingredients together in a bowl and pour into the pie crust. Bake at 180 degrees until the centre is firm (25 mins)!

You can serve warm, but it tastes less 'eggy' if you leave it chilling in the fridge for a few hours. Serve with anything grin double cream to fresh fruit!



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