tart

Earth: Egg Custard Tart

eggtart.jpg

ingredients (6 servings):

Pastry

  • 225 g plain flour

  • 150 g unsalted butter

  • 50 g caster sugar

  • pinch of salt

  • 1 large egg

Custard Filling

  • 3.5 dl single cream

  • 1 dl milk

  • 2 tsp vanilla extract

  • 8 large egg yolks

  • 100 g sugar

How to:

Pastry: 

Grease a 22 cm tart or pie tin and set aside. 

Place the flour and butter into a large bowl and rub the butter into the flour until it resembles breadcrumbs. Add sugar and salt and stir until combined. Make a well in the middle of the bowl, add the egg and whisk it into the butter mixture. Once the dough has started to come together use your hands and knead gently into a smooth mix. Wrap the pastry in plastic folie and refrigerate it for 1 hour.

Dust the work surface with flour and roll out the pastry until it’s 2 cm wider than the tart tin. Roll the pastry onto the rolling pin and gently drape it in the tin. Then gently lift and press the pastry into the tin, leaving the excess overhanging the tart. Put it back into the refrigerator for 30 minutes. 

Turn over to 180 C.

Remove the tart from the fridge and line it with a piece of parchment paper, filling it with rice or baking beans than bake it for 20 minutes. Remove the tart and carefully remove the parchment with the baking beans and put the tart back in the oven for another 5 minutes for some colour. 

Turn the oven down to 130 C and make the custard.

Custard Filling:

Place the cream and milk into a medium saucepan and set it over medium heat. Add vanilla and bring the cream to a simmer. Place the egg yolks and the sugar into a bowl and whisk together. Pour the hot cream over the yolks, whisking constantly. 

Put the tart back in the oven and only then pour the custard into it. This way you will not spill carrying the filled tart around. :) 

Bake for 30-40 minutes until set around the outside but still wiggily in the middle. Allow the tart to cool fully, then remove the excess dough on the sides.

Treacletart(lets)

treacle.jpg

ingredients: (6 servings)

Tartlets:

  • 6 tartshells

  • 5 dl golden syrup

  • 2 tbsp butter

  • 3 tbsp heavy cream

  • 0.5 dl bread crumbs

  • 1 large egg

How to:

Turn your oven on 175C.

Add the syrup and butter into a small saucepan and heat on low heat until butter melts. Turn off the heat and add the heavy cream, then whisk constantly and add the breadcrumbs and the egg. Add the filling into to the tart shells and place in the oven for 45-50 minutes. Allow to cool completely and enjoy.