![]() ![]() I mixed it up with some flour and everything was going just swell! Dry stuff. I think you could use almond flour for the recipe, but it did specifically call for ground almonds so in my small food processor some almonds went! Almond business. There aren’t many ingredients but each step requires some finesse. This is one of those baking recipes that really shows your attention to detail I think (mine sucks, frankly). The base of the tarts should be perfectly baked through, without having over-cooked the custard filling. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.Ĭool in the tin for 30 minutes before trying to remove the tarts. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. You are looking for a very slight dome on the custard, indicating that it is baked. Rotate the muffin tin halfway through to ensure even baking. Feel each custard tart almost to the top of the pastry.īake the tarts in the oven for about 25 minutes – you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. Transfer the custard into a pourable cup. Pour the milk onto the egg yolk mixture and whisk well, creating little bubbles. You may have to re-roll the dough a time or two to get all twelve cut out.įor custard filling, warm the milk in a pot until steaming, but not simmering at all, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should be a tiny bit above the edges of the muffin tins. Roll out the sweet pastry on a lightly floured work surface. Wrap it tightly in plastic wrap and leave to chill in the fridge for 30 minutes. ![]() On a lightly floured surface, form a disc with the dough. Stir in the sugar last.Ĭrack in the egg and mix it with your fingers until the mixture forms a soft dough. Egg Custard Tartsįor pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. I was able to dig up Paul Hollywood’s (one of the judges) original Egg Custard Tart recipe because, well, the Internet, and I tried to follow it just as closely as I possibly could. They seemed completely up my alley (sweet pastry filled with slightly sweet custard) so I thought I would give them a shot without the stress of a timer and with a slightly more filled out recipe! One I watched recently featured Egg Custard Tarts as the technical challenge. In this stage the bakers are given a tricky recipe with very bare instructions and expected to make it. If you haven’t watched it, the show is in three parts and the most stressful part, in my opinion, is the second stage: The Technical Challenge! I’ve never considered myself much of a baker honestly, and watching this show just confirms how much I have to learn if I ever want to really be great at it. I love the show so much because A) everybody is so damn nice on it and B) the people are truly amazing bakers. I’ve been binge-watching The Great British Baking Show at night (okay… I really only make it through one episode per night before kid-induced sleepiness kicks in), but I consider it binge-watching. ![]()
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