Custard tart recipes
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Easy Custard Tart
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Raspberry and Thyme Custard Tart
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Jo Pratt's Baked Portuguese Custard Tarts
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Ingredients
- 1X 8 INCH SWEET PASTRY CASE
- 1 Pastry case. ready or home made (about 24cm)
- FILLING
- 3 Eggs Beaten
- 1 pint hot milk
- 2 ozs Sugar. granulated
- grated nutmeg
Method
- Beat the eggs just enough to break them down.
- Add the sugar.
- Pour on the hot milk.(not boiling) - mix thouroughly and then
- Pour into pastry case.
- Grate nutmeg onto tart.
- Place on a hot baking tray.
- Cook for 40 mins 190c gas no 6 until set.
- Serve cold
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- 2 eggs
- 3 egg yolks
- 125 g caster sugar
- 1 vanilla pod
- 2 tsp cornflour
- 5 fresh thyme sprigs
- 120 g fresh raspberries
- 1 sweet pastry crust (23 cm)
Method
- 1. Preheat oven to 180°C
- 2. Whisk the eggs, egg yolks, sugar, vanilla seeds and cornflour together in a bowl. In a clean pan, heat the cream with 3 of the thyme sprigs until almost boiling, then pour over the egg mixture. Stir to make a custard.
- 3. Strain the custard into the pastry case and sprinkle over the raspberries and the remaining thyme sprigs, leaves stripped or broken into pieces. Bake for 25-30 minutes until lightly set.
- 4. Leave to cool slightly, then remove from the tin. Serve warm or at room temperature, garnished with a few extra raspberries.
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Ingredients
- FOR THE FILLING
- 3 egg yolks
- 125g caster sugar
- 2tbsp cornflour
- 225ml double cream
- 175ml milk
- 1tsp vanilla extract
- FOR THE PASTRY
- 50g butter
- 1tbsp caster sugar
- ¼tsp freshly grated nutmeg
- ¼tsp ground cinnamon
- 8 sheets filo pastry
Method
- Preheat the oven to 180°C/gas 4. Place the egg yolks, caster sugar and cornflour in a non-stick saucepan and mix together. Add the cream, milk and vanilla extract, whisking until smooth with a balloon whisk.
- Place over a medium heat and cook, stirring, until the custard thickens and just comes to the boil. Remove from the heat and cover the surface with clingfilm to prevent a skin forming.
- For the pastry, melt the butter in a pan and then stir in the sugar, nutmeg and cinnamon. Lay a sheet of filo pastry on the worktop and brush with the butter mixture. Lay another sheet on top, brush with butter, and repeat the process with a third and fourth sheet.
- Now create a second stack with the four remaining filo sheets, brushing each successive layer with the butter. Using a knife, cut each stack into four squares –roughly 10cm across – then press each square into a hole of a deep muffin tin and spoon the cooled custard into the centres.
- Bake for 25 minutes until the pastry is golden and crisp and the custard is beginning to become golden. Leave in the tin for a few minutes before transferring to a wire rack to cool. I f you're not planning on eating all of these on the day they are cooked, they will keep fresh for a day or two, but avoid putting them in an airtight container because the pastry will go soft. Keep loosely covered in a cool place, but not the fridge.
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