Custard Tart Recipe Mary Berry

CUSTARD TART

Custard Tart image

Provided by Jamie Oliver

Categories dessert

Number Of Ingredients 13

Ingredients

1 package puff-pastry (you will have some left over)
Beaten egg, to brush over pastry
Confectioners' sugar
Nutmeg
Cinnamon
3 eggs
3 ounces sugar
1 orange, zested
1 vanilla pod
1/2 pint double cream
Sugar and water for the caramel
3 tablespoons. caster sugar
1 tablespoon water

Steps:

The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
Pour the custard into the pastry cases and let sit to cool.
Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;

CUSTARD TART

Custard tart image

With buttery pastry and a creamy filling, it's no wonder this dish has become a classic

Provided by Barney Desmazery

Categories Dessert, Dinner

Time 1h45m

Yield Serves 8

Number Of Ingredients 13

Ingredients

140g butter, chilled and diced
250g plain flour
zest 1 lemon
100g golden caster sugar
1 egg, beaten
1 tbsp whole milk
250ml double cream
250ml milk
1 vanilla pod, split
1 strip lemon zest
whole nutmeg
8 egg yolks
100g golden caster sugar

Steps:

To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs. Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.
On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.
Heat oven to 180C/160C fan/gas 4. Line the case with baking beans, bake blind for 20 mins, then remove the beans and continue to cook for a further 20 mins until the base is biscuity. Remove from oven and reduce the temperature to 140C/120C fan/gas 1.
Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle. Remove from the oven, trim the pastry edges off (away from the filling), then leave to cool completely before serving in slices with a grating more of nutmeg, if you like.

Nutrition Facts : Calories 593 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.33 milligram of sodium

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