How To Make The Perfect Custard Tart
How To Make The Perfect Custard Tart: dorlingkindersley shows VideoJug users how to make the perfect custard tart. A family favourite, this is the dessert that can impress all year round.
- You Will Need
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Step 1:
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The perfect custard tart:
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Egg custard tart. The reason why i've chosen this particular recipe today is because this was one of my grandma's favourites, my mum's favourites. There's three elements to this particular recipe which is your sugar pastry, your custard mix and your nutmeg. But then it's not the key to perfection is it? For me it's the key for flavour.
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Step 2:
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Roll out pastry:
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First of all you take out your sugar pastry from the fridge, you bat it out and you just roll out a nice piece of pastry about 2 or 3 mm thick - not too thin - onto a tray, into the fridge, beautifully refrigerated, nice and cold. Once you've done that process you then bring to your ring. So we've got a two inch custard tart ring here which i've lined with butter and i've placed the pastry inside it and pushed all of the pastry into the corners. Then we place those inside and the rice is a nice even weight which you just push straight into the corners.
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Step 3:
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Put it into the Oven:
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Once you've cooked this pastry tart case in the oven for about 15, 20 minutes you take out your rice, you put those to one side and you have a sort of half cooked tart case. You then egg wash it and place that back into the oven. The actual egg creates a beautiful seal over the pastry and creates sort of a crunchy texture. Okay, what we have here is a beautiful lined tart case. What the egg has done is sealed the pastry watertight. Put that back into the oven. Take our custard mix. The reason we pour this in the oven is so that there's no spillage over the edge if you're carrying it from the surface to the oven. Take our nutmeg, go into the oven and just grate away. And there we go.
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Step 4:
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Smell that aroma:
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The aroma from just that small amount is absolutely amazing compared to any packet pre-grated or pre-ground nutmeg and i think that sets the tone for this particular dish. This is the key for me. Thats it, it's ready to go. Leave that to rest for two hours and then what we're going to do is trim off all of the pastry and cut a slice. Here we go: perfect cooked egg custard tart...beautiful wobble on the end.