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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Custard tart
This custard tart is a hit as a perfect dessert every time, as my pop got me to take one every time we had a family gathering.
189 people made this
- Biscuit pastry
- 90g butter
- 4 tbsp sugar
- 1 egg, beaten
- 150g plain flour, sifted
- 4 tbsp self raising flour, sifted
- 3 eggs, beaten
- 1 tsp vanilla extract
- 600ml milk
- 2 tbsp sugar
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- First make the pastry: Beat butter until creamy, add sugar, beat until just combined. Add beaten egg gradually, beating well after each addition. Over creaming at this stage will make pastry difficult to handle.
- Work in 2/3 of sifted flours with a wooden spoon, then remaining flour by hand. Turn on to a lightly floured board, knead lightly until smooth. Refrigerate 30 minutes before using.
- For the filling: Roll pastry on lightly floured board, carefully line a greased 20cm tart plate. Pinch edges decoratively.
- Beat eggs, vanilla & sugar together; warm milk, gradually stir into egg mixture. Carefully spoon custard into pastry case.
- Bake in a moderate oven for 30-35 minutes. After 15 minutes cooking time, sprinkle with nutmeg.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
My son made this at school for GCSE catering. It was lovely, but he should have taken a deeper flan tin as the pastry rose a bit in the middle and there was quite a lot of custard filling. (Also it doesn't say which type of sugar to use, so we settled on icing sugar for the pastry and caster for the filling & this was fine)-31 Mar 2011
Easy to make, superb outcome everyone loved it .-29 Jun 2010
Really easy to make and didn't need any ingredients i didn't have so it's convenient too! It was a family favorite i have never made before and it lived up to expatiation's, i made it with caster sugar in both the filling and the pastry and that worked fine. I also chose to do it in ramekins and a flan dish because i don't own a tart plate and it worked fine yummy, would recommend to any one!-22 Apr 2012
- 6 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup light cream
- ½ cup milk
- ¼ cup white sugar
- 1 pinch salt
- 4 teaspoons cornstarch
- 2 eggs
- ½ teaspoon vanilla extract
- 3 (1 ounce) squares semisweet chocolate
- 2 tablespoons butter
- ¼ cup light cream
- ½ teaspoon vanilla extract
- ½ cup confectioners' sugar
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Preheat oven to 200°C fan- forced (220°C conventional). Lightly grease 8 x 10cm round foil pastry cases with cooking oil spray. Cut pastry sheets to fit tart shells. They will shrink a little, so allow them to overhang slightly. Line pastry cases with baking paper and fill with baking weights or dried beans to blind bake.
Bake for 15 minutes and reduce heat to 140°C fan-forced (160°C conventional). Remove tarts from oven and remove baking paper and weights. Brush inside of cases with egg white and cook for a further 5 minutes. Remove from oven and carefully trim off excess pastry using a small sharp knife. Set aside to cool.
Put yolks, egg, custard powder and vanilla in a large bowl and whisk until smooth. Put cream, milk and sugar in a medium saucepan over medium heat. Heat, stirring, until just about to simmer. Then pour hot milk mixture into egg mixture, whisking constantly as you pour.
Strain mixture through a fine sieve, over a large jug. Put tart shells on 2 large oven trays, then pour custard mixture evenly into pastry cases. Bake for 25 minutes, then check if the custard has set. Cook a little longer if necessary.
Remove from oven and grate fresh nutmeg over the top. Allow tarts to cool before serving.
Preheat the oven to 190°C, fan 170°C, gas 5. Whiz the flour, icing sugar and butter in a food processor until the mixture resembles breadcrumbs. Transfer to a large bowl, add the egg yolk and water mixture and stir with a palette knife. Bring the mixture together with your hands to form a dough, adding an extra teaspoon of chilled water if dry. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the rested pastry to the thickness of a £1 coin. Carefully line a 24cm fluted, loose-bottomed tart tin with the pastry, leaving about 1-2cm hanging over the edge. Prick the base with a fork and place in the freezer for 10 minutes to firm up.
Line the pastry with greaseproof paper and baking beans or uncooked rice and bake 'blind' in the oven on a baking tray for 15 minutes. Remove the baking beans or rice and bake for 5-10 minutes, until golden and crisp. When the pastry has cooled a little, use a small sharp knife to trim the edges. Brush out any excess crumbs with a pastry brush and set aside. Reduce the oven to 180°C, fan 160°C, gas 4.
Meanwhile, in a large bowl, whisk together the remaining yolks, the whole egg, sugar, cream and vanilla seeds, then carefully pour into the cooked pastry case. Put on a baking tray and bake for 30-35 minutes, until just set with a slight wobble in the centre. Leave to cool for about 10 minutes in the tin, then sprinkle with the nutmeg. Great served warm or cold, with pouring cream.
You Will Love This Individual Custard Tarts Recipe
These Custard Tarts are an old fashioned treat that’s impossible to beat. You will love this delicious recipe and it couldn’t be easier!
If you are on the hunt for the best individual custard tarts recipe, we found it. This old fashioned favorite is a keeper.
Once you learn the secret to making them at home, you will never buy store-bought again. They are perfect with a cuppa and if you loved the Portuguese Custard Tarts, you will be thrilled to try this recipe too.
The recipe that we are sharing with you comes with a video tutorial. According to the creator, the pastry is buttery and crumbly, and the filling is light, eggy and creamy.
For the dough:
Into large bowl, sift flour and powdered sugar. Using pastry blender or your fingers, work butter into flour until mixture resembles a coarse meal, with a few pea-size pieces of butter remaining.
Make well in center of flour mixture and add 2 tbs of beaten egg and vanilla to well. Blend mixture for 1 minute, or until dough just comes together.
Shape dough into a disc. Wrap disc in plastic wrap and refrigerate for at least 1 hour, or until dough is firm.
Position rack in center of oven and preheat oven to 350 F. Generously brush 9-inch round tart pan with removable bottom with softened butter.
Roll dough between two sheets of parchment paper. Starting from center of disc and rolling toward edge, roll out dough, rotating it until dough is about 1/8-inch thick. Trim dough into a 12-inch circle. Place dough sheet on baking sheet and freeze for 5 minutes, or until firm.
Remove sheet of dough from parchment paper and drape it over tart pan. Gently lift and coax dough into pan. Lightly press dough into bottom corners and sides of pan, ensuring there is about a 1/2-inch overhang. Place pan on baking sheet and freeze for 30 minutes.
Line frozen crust with parchment paper and fill with enough dried beans to cover bottom and sides of crust. Bake crust for 10 minutes, or until any visible dough is slightly cooked. Remove parchment paper and beans. Using a sharp knife, trim overhang. Bake an additional 12-15 minutes, or until crust is golden brown throughout.
For the filling:
In large bowl, whisk sugar and zests for 30 seconds, or until sugar is moist and fragrant.
In small saucepan, bring cream, sugar, 1/3 cup lemon juice, and 1/3 cup lime juice to a simmer over medium heat. Place eggs and 1/4 teaspoon of salt in large bowl. Slowly pour hot cream mixture over eggs, while continuously whisking, until blended. Pour mixture through fine mesh sieve and into large bowl. Remove any froth from top of mixture.
Reduce oven temperature to 250 F. Pour hot filling into hot tart crust. Bake for 20-30 minutes, or until edges are just set and center jiggles slightly.
Let tart rest on a wire rack at room temperature for at least 1 hour. Once cool, transfer tart to large sheet pan and refrigerate for 1 hour, or until filling is slightly firm to touch.
For the topping:
In large bowl placed over simmering water, whisk egg whites and sugar constantly for 8 minutes, or until egg white mixture is frothy and sugar granules have dissolved, or until temperature has reached 160 F.
Transfer meringue to bowl of an electric stand mixer fitted with whisk attachment and whip on medium speed for 6 minutes or until meringue holds stiff, glossy peaks.
Using large spoon, dollop meringue onto tart and spread meringue decoratively. Using kitchen torch, wave torch flame over meringue until meringue is lightly browned.
How To Make Portuguese Custard Tarts Video
via Chef John, Allrecipes, Youtube.
Are you ready to learn how to make world-famous Portuguese Custard Tarts? We highly recommend that you view the video if you want to end up with the very best results. As previously mentioned, there are a few tricky steps to get across.
Chef John is an excellent teacher and for this recipe, in particular, it’s worth learning from a Pro. We have outlined the ingredients list for you below. Click Play above to view now ^
Raspberry Custard Tart
- FOR THE CRUST:
- 370 g (about 2.5 to 3 cups) of flour
- 185 g (about 3/4 cup) of salted butter, melted
- 120 g (half a cup or so) of sugar * you can also use confectioners sugar instead, as the dough will be smoother and break less
- 2 egg yolks
- 45 ml (1/3 cup) of cold water
- 1 pinch of salt
- FOR THE HOMEMADE CUSTARD FILLING:
- 1 liter of milk (about 4 cups)
- 50 g of flour
- 50 g of flour (or cornstarch) diluted in 2 tablespoons of cold water
- 100 g of sugar
- 4 egg yolks
- 1 vanilla bean scraped (or 1/2 teaspoon of pure vanilla extract)
1. Add the flour and sugar into a large bowl and mix. Add the melted butter and mix well. It may look a little "crumbly." Add the water, egg yolks, and salt and mix thoroughly. Feel free to use your hands to make a nice ball of dough.
2. Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes to an hour. After 30 minutes to an hour, remove the dough from the fridge, spread it in a tart mold, and bake for 15 minutes at 355°F. Remove and cool.
3. Take a fork and gently poke the bottom of the pan, perforating the dough randomly. Set foil or parchment paper on top of the dough, then place ceramic pie weights (baking beans) on top of the crust, and prebake the crust in the oven for around 15 minutes at 355 degrees.
1. Mix the egg yolks with the sugar. Whisk well. Add the flour (or cornstarch) to the eggs and sugar mixture and mix thoroughly. Add 1/2 cup of milk to thin.
2. Heat the remaining milk on the stove on medium. When the milk is warm (after 3-4 min), add the eggs/flour/sugar/milk mixture and the split and scraped vanilla bean. Whisk until boiling. When it boils, your custard should already be thick and creamy.
3. Spread the custard thoroughly over the crust and top with raspberries (or any kind of fruits you like). Sprinkle with powdered sugar.
While you can use store-bought almond milk, our DIY version takes this tart to the next level. To make homemade almond milk, soak 1 cup raw almonds in 4 cups water overnight in the refrigerator. Drain, then blend with 3 1/2 cups cold water in a high-speed blender until frothy. Strain through a fine sieve lined with cheesecloth into a bowl, pressing down with a flexible spatula and squeezing out liquid discard solids. Transfer to a resealable jar and chill up to 5 days shake before serving.
Classic English Egg Custard Tart
Baked egg custard tart is an all-time British classic that has its origins many centuries back. Found throughout Europe in different versions, the British recipe is always made with shortcrust pastry and perfumed with fragrant nutmeg.
Either one tart for multiple servings or individual mini tarts can be made, and both are traditional, as many bakeries sell the smaller version for guests who are looking for an afternoon treat. Served with afternoon tea or used as a dessert, this recipe will certainly bring back childhood memories for anyone lucky enough to eat these when young. It can be eaten when slightly warm with a delicately wobbly center, or when cold and firm—there is no wrong way of eating this beautiful dessert.
Despite the way it looks, making an egg custard tart is actually easy. Novice bakers can take on the challenge and still have a beautifully creamy tart to present. Also called custard tart, custard pie, or baked egg custard, this tart can be made using sweet pastry if you're pressed for time. Before you start, place a table knife in the freezer—you'll need it to mix your pastry and keep it from getting warm.