Paul's Egg Custard Tarts
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. 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 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. 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!
In this stage the bakers are given a tricky recipe with very bare instructions and expected to make it. One I watched recently featured Egg Custard Tarts as the technical challenge. 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!
INGREDIENTS
Sweet pastry:
Directions
for full recipes please see : www.macheesmo.com
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. 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!
In this stage the bakers are given a tricky recipe with very bare instructions and expected to make it. One I watched recently featured Egg Custard Tarts as the technical challenge. 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!
INGREDIENTS
Sweet pastry:
- 165g/5¾ oz. all-purpose flour, plus some
- 25g/1 oz. ground almonds
- 120g/4¼ oz. chilled unsalted butter, cubed
- 55g/2 oz. sugar
- 1 free-range egg
- Custard filling:
- 2 1/2 cups whole milk
- 7 free-range egg yolks
- 90g/3¼ oz. sugar
- freshly ground nutmeg
Directions
- For 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. Stir in the sugar last.
- Crack in the egg and mix it with your fingers until the mixture forms a soft dough.
- On a lightly floured surface, form a disc with the dough. Wrap it tightly in plastic wrap and leave to chill in the fridge for 30 minutes.
- ...........................
for full recipes please see : www.macheesmo.com